Lobster Tacos Recipes
LOBSTER TACOS
Fresh lobster meat tops warm tortillas along with spicy remoulade sauce, cabbage slaw & creamy avocado in these impressive, yet easy to make Lobster Tacos!
Provided by Whitney Bond
Categories Main Course
Time 15m
Number Of Ingredients 15
Steps:
- Combine all of the ingredients in a small bowl.
- Cover with plastic wrap and place in the refrigerator until ready to serve.
- In a medium bowl, combine the shredded red and green cabbage with the lime juice.
- Warm the corn tortillas by wrapping them in a damp paper towel and microwaving them for 30 seconds.
- Place the cabbage slaw in the middle of each tortilla, then top with the cooked lobster meat.
- Top the tacos with sliced avocado, a drizzle of remoulade sauce and fresh chopped cilantro.
Nutrition Facts : Calories 247 kcal, Carbohydrate 16 g, Protein 12 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 78 mg, Sodium 405 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
LOBSTER TACOS
This is a simple lobster taco recipe that you can play around with. I prefer to steam the lobster and then douse it in melted butter, but you could also grill it.
Provided by Hank Shaw
Categories Appetizer lunch Main Course
Time 50m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 377 kcal, Carbohydrate 44 g, Protein 14 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 101 mg, Sodium 382 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
LOBSTER TACO
Provided by Robert Irvine : Food Network
Time 1h30m
Yield 8 servings
Number Of Ingredients 36
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.
BAJA LOBSTER TACOS
Delicious Ensenada-style tacos made with the most overlooked Mexican ingredient: simplicity. Forget about the cheese, the cream, and anything else not included in the recipe. Enjoy the lobster tacos with a side of Mexican red or white rice.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Peel and mash avocados in a medium serving bowl. Stir in tomato, jalapeno pepper, onion, cilantro, lime juice, and salt. Cover guacamole with plastic wrap and set aside while preparing the tacos.
- Preheat a cast iron grill pan over medium heat.
- Mix melted butter, olive oil, garlic, salt and pepper together in a small bowl.
- Split lobster tails lengthwise with a large knife and brush flesh side of tail with butter mixture. Cook until grill marks show, about 6 minutes. Flip lobster tails and cook for 2 minutes more.
- In the meantime, heat a griddle over medium heat until hot. Cook tortillas on the griddle for about 1 minute on each side.
- Pull lobster meat from shells and cut into 1/2-inch pieces. Spread 1 heaping tablespoon of guacamole in the center of each warm tortilla and top with the lobster meat.
Nutrition Facts : Calories 771.6 calories, Carbohydrate 70 g, Cholesterol 104.9 mg, Fat 40.5 g, Fiber 13.2 g, Protein 35.1 g, SaturatedFat 10.8 g, Sodium 1059.8 mg, Sugar 1.8 g
LOBSTER TACOS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 22
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
Disappointed by restaurant lobster tacos, I created this recipe for great at-home lobster tacos my family enjoys. I used my grill pan for cooking inside.
Provided by Qhhunters
Categories Main Dish Recipes Taco Recipes
Time 27m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 44.8 g, Cholesterol 92.3 mg, Fat 17.4 g, Fiber 5.9 g, Protein 31 g, SaturatedFat 5.8 g, Sodium 1179.4 mg, Sugar 4.7 g
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5/5 (3)Total Time 20 minsCategory Dinner, LunchCalories 308 per serving
- To assemble, top each tortilla with 1/2 oz avocado, 1 tablespoon pico de gallo, 2 1/2 oz lobster meat, 1 tsp of poblano cream and garnish with cilantro or micro greens.
STREET-STYLE LOBSTER TACOS WITH AVOCADO AND LIME CREMA
From mainelobsternow.com
Cuisine MexicanCategory EntreeServings 4Total Time 20 mins
- Preheat oven to 200F. In a high-powered blender or food processor, combine the avocado, lime zest, 1 tablespoon lime juice, and sour cream and pulse until smooth. Season to taste with salt and set aside.
- In a small bowl, mix well the cabbage with the remaining 1 teaspoon lime juice and ½ teaspoon salt and set aside.
- Place 1 tablespoon oil and garlic in a medium cast-iron or heavy –bottom skillet. Heat over medium-high heat while stirring occasionally, until garlic is fragrant, about 2 minutes. Add the lobster and cook, stirring constantly, until heated through, about 3 minutes. Season to taste with salt and pepper. Set aside.
- If using a gas burner, place each tortilla directly on the burner to toast use tongs to flip once, halfway through cooking until pliable and slightly charred around the rim, about one minute per side. Alternatively, place tortillas, in batches, in a lightly oiled cast-iron skillet over medium-high heat. Flip once, halfway through cooking about 1 to 2 minutes per batch. Keep warm on a baking sheet in the oven.
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5/5 (3)Category Seafood RecipesCuisine AmericanTotal Time 10 mins
- In a small bowl, combine the mayonnaise, green onions, parsley/cilantro, lemon juice, hot sauce, salt, black pepper and cayenne pepper. Whisk well until completely blended and smooth.
- Scoop 1/4 cup onto each flour tortilla. Top with fresh chopped cilantro or parsley, lettuce and/or capers.
LOBSTER TACOS - CAROLINE'S COOKING
From carolinescooking.com
5/5 (2)Total Time 16 minsCategory Main CourseCalories 166 per serving
- First make the slaw - chop the ends off the Brussels sprouts and peel off the outer layer. Cut in half lengthwise then thinly slice. Mix the sliced Brussels sprouts with the cilantro and lime juice and set aside.
- Warm the oil in a small skillet over a medium-low heat. Finely chop the garlic. Add the garlic to the pan and cook a minute to soften but not brown then add the lobster and cumin, stir and warm through. Don't leave it on the heat any more than about a minute.
- Make up the tacos with a good scoop of the slaw, some guacamole and lobster and a little mango habanero drizzled on top.
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- 4. Assemble each tortilla by topping with dressed shredded romaine, warm seasoned lobster, and fresh diced avocado and cilantro.
LOBSTER TACOS - PREPPY KITCHEN
From preppykitchen.com
Ratings 4Total Time 20 minsCategory Dinner, Main Course, Side Dish, SnackCalories 312 per serving
- Place the lobster meat in a bowl. Add the melted butter and lime zest, and toss to coat. Add salt to taste.
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From dadwithapan.com
4/5 (15)Category DinnerCuisine MexicanCalories 183 per serving
- If you haven't defrosted your langostino lobster tails yet, you can soak them in lukewarm water at this time. While the tails are defrosting, shred your cabbage and place it in a bowl
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From myrecipes.com
Servings 4
- Combine first 6 ingredients and 1/2 teaspoon salt in a medium bowl; cover and chill salsa until ready to serve.
- Heat oil in a large skillet over medium-high heat. Add sliced red onion and garlic; cook 2 minutes or until beginning to soften. Add cumin, chili powder, and red pepper, and cook 1 minute. Add lobster meat and remaining 1/4 teaspoon salt; cook 1 minute or until thoroughly heated.
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From secretcopycatrestaurantrecipes.com
Cuisine AmericanTotal Time 30 minsCategory Appetizer, Lunch, Main Course, Party Recipe
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From highlandsranchfoodie.com
5/5 (1)Category Main Course SeafoodCuisine American/MexicanCalories 581 per serving
- Roast two poblano peppers over gas range until skin is charred. Then place them in a bag for about 5 minutes to steam. With your hands, remove most of the skin, chop off the top and remove seeds. Then chopped them. If you don't have a gas stove top range, you'll need to do this in your oven under the broiler. For the broiler, place the peppers on a sheet pan, watch them closely and turn frequently to char the skin.
- Melted 4 tablespoons of butter in a microwave safe bowl large enough to hold the lobster meat. Once melted add garlic powder, chile powder and lime juice. Stir well. Add the lobster meat and with a spoon, toss well with the butter mixture. Set the bowl aside and let the meat soak up all of that flavor.
- Melt the remaining two tablespoons butter in a skillet over medium high heat. Add the sweet corn kernels and cook, stirring often until the corn starts to brown. Keep warm by covering pan when corn is cooked.
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5/5 (1)Total Time 5 minsCategory Main CourseCalories 185 per serving
- In a large skillet melt butter on low heat and add a little bit of salt. Add fresh lime juice and garlic.
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