Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Lobster meat; cooked chopped |
| ½ cup | Mayonnaise; |
| 1 cup | Fresh tomatoes; chopped drained |
| ¼ cup | Whole green onions; chopped |
| ⅓ cup | Celery; chopped |
| 2 tablespoons | Pimento; chopped |
| \N \N | Juice of 1 lemon; |
| 4 larges | Avocados |
| 5 tablespoons | Dry bread crumbs |
| 1 tablespoon | Melted butter |
Preheat oven to 400. Fold first six ingredients together into a bowl. Cut unpeeled avocados lengthwise into halves. Remove pits.
Brush avocado halves with lemon juice and fill with seafood mixture.
Toss bread crumbs in melted butter and spoon over lobster mixture.
Place avocado halves cut side up in ungreased shallow baking dish.
Bake uncovered for 10 minutes. Serve hot. Makes 8 servings.
Nutrition value per serving: 178 cal; 6g pro; 7g carb; 13.4g fat; 28.2mg chol; 198.5mg sod; Source: Delanna Hur, Santa Barbara, The Friendly Exchanges, Spring 1995 Brought to you and your via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 01-28-95