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Taco Tuesdays won’t be the same once you try these fantastic Lobster Tacos. They are so quick and easy to make. Filled with buttery and tender lobster meat, zesty cilantro mixture, sliced avocado, and crumbled queso fresco, everyone will be reaching for more tacos!
Light and fresh, these lobster tacos are full of flavor and so easy to make! I love how filling these tacos are without being heavy or weighing you down. Full of fresh ingredients, these tacos are an absolute treat. If you’re a fan of fish tacos, you’re definitely going to love these tacos. While I do have some suggestions of what goes well with these lobster tacos, you can serve this up with various toppings so everyone can build their own personal favorite tacos.
WHAT YOU NEED TO MAKE THIS RECIPE
Lobster meat — if you are buying fresh lobster tails, keep in mind that the weight of lobster when you purchase it does include the shell. The weight of your meat is approximately half of the sticker weight.
Butter — I suggest using unsalted butter as you don’t want to overpower your tender lobster with salt. It’s much better to season to taste.
Corn tortillas — corn tortillas add flavor and texture to our tacos. If you prefer flour tortillas, feel free to swap them in.
HOW TO MAKE LOBSTER TACOS
1. Place the lobster meat in a bowl. Add the melted butter and lime zest, and toss to coat. Add salt to taste.
2. In a small bowl, combine the cilantro, onion, and lime juice.
3. Dice and slice the vegetables for the toppings.
4. Add lobster and cilantro mixture to a warmed corn tortilla.
5. Sprinkle on the desired amount of tomatoes, radishes, cheese, sliced avocado, and chopped red cabbage to each tortilla.
6. Enjoy immediately.
PRO TIPS FOR MAKING THIS RECIPE
- To cook the lobster meat, place 4 to 6 fresh or thawed lobster tails in a shallow pan. Add enough water just to cover the bottom. Bring to a simmer over medium heat, cover, and cook for 3 to5 minutes or until the shells are bright red and the meat is opaque. Remove the tails from the pan and let cool before removing the meat from the shell.
- When cooking the lobster from scratch, be careful not to overcook the lobster as it’ll taste rubbery and unpleasant.
- To warm the tortillas, place the tortillas one at a time in a dry skillet, heating both sides for a couple of seconds.
- If you have a mandolin, you can easily use that to slice your cabbage thinly. Use a slicing guard to protect your fingers.
- The lime adds a brightness and freshness to the lobster but do not swap fresh for bottled lime juice as some bottled lime juices have a slightly bitter taste.
- Double or even triple this recipe or make some extra shrimp tacos and chicken tacos to turn dinner into a taco party!
- Add some jalapeños or habañeros to add some heat to the tacos.
- If cilantro tastes like soap to you, then swap in some parsley or chives!
FREQUENTLY ASKED QUESTIONS
What should I serve them with?
Many dishes go well with these lobster tacos! Try serving with some chips and Salsa, guacamole, Sweet Potato Fries, Cucumber Salad, Pineapple Salsa, Mango Salsa, or my Chicken Enchiladas alongside the tacos.
What other toppings can I use?
You can easily change things up by offering different topping options. Some ideas to consider are refried beans, black beans, toasted pepitas (pumpkin seeds), quick-pickled onions, shredded lettuce, scallions, crema, or whatever your favorite taco topping is!
Can I make this ahead of time?
It’s best to eat these tacos fresh. You can combine the cilantro, onion, and lime juice a day ahead of time if you wish but make sure to store it in an airtight container. However, you should prepare the rest of the ingredients just before eating for the best-tasting tacos.
If you’ve tried this Lobster Tacos recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Lobster Tacos
Equipment
- Bowls
Ingredients
- 1 ½ pounds lobster meat cooked see notes
- 1 Tbsp melted butter
- 1 lime juice and zest
- salt to taste
- 1 bunch cilantro chopped
- ½ cup white onion chopped
- 6 small corn tortillas
- 1 cup red cabbage sliced
- 3 tomatoes diced (roma or heirloom)
- 2 medium avocados sliced
- 3 radishes sliced
- ¼ cup cheese crumbled queso fresco, or your favorite such as Monterey jack, optional
Instructions
- Place the lobster meat in a bowl. Add the melted butter and lime zest, and toss to coat. Add salt to taste.
- In a small bowl, combine the cilantro, onion, and lime juice.
- Warm the tortillas
For the Assembly:
- Add lobster and cilantro mixture to a corn tortilla.
- Sprinkle on the desired amount of tomatoes, radishes, cheese, sliced avocado, and chopped red cabbage to each tortilla.
Notes
- To cook the lobster meat, place 4 to 6 fresh or thawed lobster tails in a shallow pan. Add enough water just to cover the bottom. Bring to a simmer over medium heat, cover, and cook for 3 to5 minutes or until the shells are bright red and the meat is opaque. Remove the tails from the pan and let cool before removing the meat from the shell.
- When cooking the lobster from scratch, be careful not to overcook the lobster as it’ll taste rubbery and unpleasant.
- To warm the tortillas, place the tortillas one at a time in a dry skillet, heating both sides for a could of seconds.
- If you have a mandolin, you can use that to slice your cabbage thinly easily. Use a slicing guard to protect your fingers.
- The lime adds a brightness and freshness to the lobster, do not swap for bottled lime juice as some bottled lime juices have a slightly bitter taste.
- Double or even triple this recipe or make some extra shrimp tacos and chicken tacos to turn dinner into a taco party!
- Add some jalapeños or habañeros to add some heat to the tacos.
- If cilantro tastes like soap, swap it in some parsley or chives!
Nutrition
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