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A plate of three lobster tacos on corn tortillas on top of a pink linen napkin with a lime wedge, bowl of sliced radishes, and bowl of diced tomatoes in the background.
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Lobster Tacos

Delicious and refreshing, these lobster tacos are so easy to make! They're perfect for Taco Tuesday! 
Course dinner, Main Course, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 tacos
Calories 312kcal
Author John Kanell

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.

Video

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

Calories: 312kcal | Carbohydrates: 23g | Protein: 24g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 551mg | Potassium: 830mg | Fiber: 8g | Sugar: 4g | Vitamin A: 982IU | Vitamin C: 28mg | Calcium: 180mg | Iron: 1mg