Lobster Tacos

OK! I’ll admit it… I’ve been vaguely scared of cooking lobster. I don’t want to boil a living one. It seems sad… very sad. I’ve ordered it a few times and it was overcooked, which is also unfortunate as it’s virtually inedible. With little success (until now), I’ve been chomping at the bit to finally execute a lobster dish! I got some lobster tails from the market — baked them — tossed the meat with butter and lime zest — and made myself some REALLY tasty tacos! Mission accomplished. The best way to face your fear is by facing it head on. ?  What’s your favorite lobster dish? I have so many dishes to try now!! 

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Lobster Tacos

Delicious and refreshing lobster tacos! 

Course dinner, Main Course, Side Dish, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Calories 410 kcal

Author John K.

Ingredients

INGREDIENTS

• 1 cup water
• 2 lobster tails
• Lime zest
• 3 radishes sliced
• 2 avocados medium
• 1 red cabbage sliced
• 3-5 heirloom tomatoes chopped
• 2 oz queso fresco crumbled
• 1 bunch cilantro chopped
• 3 tbsp butter unsalted
• salt and pepper to taste
• 1 white onion small, chopped
• 4-6 corn tortillas

Instructions

INSTRUCTIONS

1. Preheat oven to 375F.

2. Split the lobster tail and remove the meat from the shell. Chop up the meat.

3. In a baking dish, pour water over the lobster tails. Add salt and pepper to taste. Drizzle 1 tbsp butter over the meat and add the lime zest.

4. Bake for about 20-25 minutes or until firm.

5. In a small bowl, add 2 tbsp butter, onion and cilantro.

6. Chop cilantro, red cabbage, tomatoes and avocado.

For the Assembly:

1. Add lobster and cilantro mixture to a corn tortilla.

2. Sprinkle on a desired amount of tomatoes, radishes, queso fresco cheese, sliced avocado and chopped red cabbage to each tortilla.

Nutrition Facts

Lobster Tacos

Amount Per Serving

Calories 410

* Percent Daily Values are based on a 2000 calorie diet.

Ok, so they’re a little intimidating but less so when you’re just dealing with the tail. You can cut the exoskeleton with a pair of scissors or a sharp knife. Be careful!

Cut the meat into manageable pieces and toss with butter and lime zest.

Assemble as you please. The heirloom tomatoes I used look a little less appetizing than hoped but they were tasty 😀

The radishes provided just the right amount of spice. It you want to take it up a notch you can add some jalapeño slices to the mix.

I love the crunch of the cabbage too and the queso fresco and the onion lime mix, and the cilantro. Basically delicious ? Although I know the cilantro is totally not everyone’s cup of tea…

Enjoy!