This simple lobster salad is made with avocado, mango, pomegranate seeds, and a tasty marinade that doubles as a salad dressing. It will quickly become your weekend go-to, and it’s so easy, it might even become your favorite weeknight post gym dinner! It’ll have feeling fancy AF in under 30 minutes.
Lobster is one of my favorite things to order off a menu, but making it at home for a fraction of the cost is SO rewarding—and it’s not as hard as you might think!
Lobster tail is most commonly known for being poached in butter and served with warm drawn butter. This recipe is a little different—there is NO butter! Hello Whole30 compliance!
One of my favorite meals pre constant state of hanger, was a warm, delicious lobster roll. I was craving one of those the other day, but obviously couldn’t fulfill my craving because Whole30 doesn’t allow you to have bread or butter (sad face)—and I haven’t fallen in love with ghee, yet.
One of the interesting things about Whole30 is trying to find unique ways to satisfy some of the strangest cravings. Potato chips and sweet potato fries have been doing a great job at satisfying most of these. I make those at home in my air fryer so they’re always available to comfort me in a time of need.
In an effort to fulfill my lobster roll craving, I bought two plump lobster tails from Whole Foods and made a healthy, Whole30 compliant salad topped with a marinated lobster tail…YUM!
I’m excited to share all my easy Whole30 recipes with you, especially this simple and quick lobster salad.
I’ve never marinated a lobster tail before, like I said above, it’s almost always poached in butter—which is freaking delicious but not so healthy. This lobster tail is marinated in dijon mustard, olive oil, lemon juice, parsley, and balsamic vinegar. Wait…it gets better….that marinade doubles as a dressing for the salad! Yay, less work!
Before getting started, you’ll want to learn how to remove lobster meat from the tail.
Removing lobster meat from tail
If you’ve never made lobster tails before, you’ll want to watch this video on how to get the lobster meat out of the tail. Most tutorials will tell you to cut the hard part of the shell, but I prefer this method because it’s easier.
Removing the lobster meat from the tail isn’t as hard as you might think. You’ll quickly become a pro.
Whole30 Recipes: Lobster Salad With Avocado
- 2 lobster tails, tail removed
- 1 head of butter or bibb lettuce
- 1 avocado, cubed
- 1 mango, cubed
- 1/4 cup pomegranate seeds
- 2 roma tomatoes, sliced
- 4 tbsp fresh chopped parsley
- 1/2 tbsp minced garlic
- 1 lemon (juice)
- Salt and pepper to taste
- Clover sprouts (or whatever sprouts you like)
- Olive oil
- 1 tsp balsamic vinegar
- 1 tbsp dijon mustard
- Make marinade/dressing: In a small mixing bowl, whisk together dijon mustard, 2.5 tbsp olive oil, lemon juice, parsley, and balsamic vinegar.
- Cook lobster: preheat oven to 400F. Brush half the marinade over the lobster tails and top each with minced garlic. Bake for 8-10 minutes or until lobster is fully cooked through (it will be tender and opaque on the inside).
- Prepare salad: while lobster is cooking, pull apart lettuce leaves and top with tomatoes, avocado, mango, pomegranate seeds, and remaining marinade/dressing. When the lobster is finished cooking, remove from oven and let cool. Then slice each lobster tail into 1 inch pieces and place on top of salad.