Lobster Taco Recipes

LOBSTER TACOS

Steps:

• Start by soaking the minced onion in the lime juice. Sprinkle salt over it and mix well. Now cut all your other vegetables. Doing it this way will take the sting out of the onions.
• Chop all your other vegetables and add them to the bowl with the lime juice and onions. Mix well and add salt to taste. Have this ready for the lobster.
• Heat your tortillas now. If you are making your own, make them after the salpicon but before you steam the lobster.
• Set a steamer tray in a pot and pour enough water to come up to just below the level of the tray. Cover the pot and bring this to a boil. Lift the lid, set the lobster tails on the tray, cover the pot and steam for about 10 to 15 minutes. Big Maine lobster tails can take 15 minutes, but little Caribbean or Pacific lobster tails will only take about 10 minutes.
• Meanwhile, melt the butter in a little pot. When the lobster is ready, remove it from the shells and cut into bite-sized pieces. Put the lobster in a bowl and toss with the melted butter.
• Mix the lobster with the salpicon, add it to tortillas and have at it!

LOBSTER TACO

Steps:

• For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
• For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour.
• To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.
• For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
• For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour.
• To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.

LOBSTER TACOS

Steps:

• For the crunchy tortillas: Bring oil to 375 degrees F.
• Shape tortillas in a tortilla fry basket, then fry until golden brown, about 3 minutes. Sprinkle with seafood seasoning, then let air dry and cool.
• For the mango jicama salsa: Combine mangos, jicama, onion, tomato, cilantro, lime juice, oil, cumin, salt and pepper in a bowl. Adjust seasoning.
• For the guacamole: Remove pits and scoop flesh of avocados into a bowl. Add cilantro and HALF of lime juice (fresh limes have different levels of acid, so not all limes are the same). Season and fold together. Add more juice and salt as needed.
• For the lobster salad: Squeeze 70 percent of water out of lobster meat. Rough chop lobster and pick through for shell fragments.
• Combine mayo and lemon in a bowl, to your taste. Fold mayo into lobster meat (you just want a light coating, not swimming). Adjust seasoning.
• For the lobster tacos: Spread guacamole on the bottom of a plate. Fill tortilla shells with lobster salad. Stand tacos in guacamole. Top with mango jicama salsa.
• Scatter Fresnos on plate. Dust with seafood seasoning and top with micro herb blend.

LOBSTER TACOS

Steps:

• Preheat a lightly oiled grill pan over medium-high heat.
• Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.
• Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
• Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.

RUBIO'S BAJA GRILL LOBSTER TACO RECIPE

Steps:

• Marinate lobster in salsa for an hour to two.
• Stir fry lobster in a skillet or wok for two to three minutes.
• In a separate pan, heat the tortilla.
• To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
• Fold over, garnish with lime slice, and serve.

BEER-BATTERED LOBSTER TACOS RECIPE BY TASTY

Steps:

• Make the lobster: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. While whisking constantly, add the egg, beer, and Cholula® Hot Sauce and continue whisking until smooth.
• Heat 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
• Working in batches of a few pieces at a time, dip the lobster in the batter until thoroughly coated, then add to the hot oil. Fry, turning occasionally, for 4 minutes, or until the batter is deep golden brown and the lobster is cooked through. Use a slotted spoon to transfer the lobster to the wire rack to drain.
• Make the slaw: In a medium bowl, toss together the green and red cabbage, radishes, red onion, mayonnaise, lime juice, and salt until well combined. Season with more salt to taste.
• Assemble the tacos: Place a few slices of avocado on a warm tortilla, then top with 3-4 pieces of fried lobster and about ¼ cup of slaw. Drizzle with Cholula® Hot Sauce and garnish with cilantro.
• Enjoy!