¼cupcheesecrumbled queso fresco, or your favorite such as Monterey jack, optional
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.
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.