Lobster Tacos
Yield
Serves 6-8 Tacos
RECIPE Ingredients
- 1¼-1½ lb. lobsters, or 6-7 oz Maine Lobster Tails, steamed, or Cooked Lobster Meat, thawed
- 2 ripe, firm California avocados, cut into ¼-inch dice
- 2 tomatoes, cored and seeded, cut into ¼-inch dice
- 1 jalapeno, seeds removed, finely diced (optional)
- 1 garlic clove, finely minced
- 1 ear of corn removed from cob
- ½ teaspoon kosher salt
- Juice from 1 lime, plus additional lime for serving
- 1 teaspoon fresh cilantro, finely chopped
- Corn tortillas
Price
$69.99
- 6-7 oz. Maine Lobster Tails Flash Frozen for Freshness
- 100% Wild-caught Lobster
- Unsalted Butter
- Can be shipped via 2-day or overnight air
Out of Stock
Price
$179.99
- Sustainably wild caught
- North Atlantic lobster, Homarus americanus
- Claw and knuckle meat
- Perfectly cooked to tenderness, then frozen
- No fuss, ready-to-eat
- Product of Canada
- Subscription Eligible
Recipe notes
Light, refreshing, and healthy—these lobster tacos are quick, easy, and better than takeout. Make them with the meat from a whole lobster, just the tails, and for the simplest solutions, use pre-cooked lobster meat from Lobster Gram. The fresh flavors in this recipe are sure to make your next Taco Tuesday even more delicious.
RECIPE Preparation
- For the salsa: In a medium bowl, gently mix the diced avocado, tomato, jalapeno, garlic, salt, and lime juice together.
- Break down the lobster and dice the meat into ½-inch pieces. If using tails, roughly chop. For pre-cooked lobster meat, make sure they are patted dry, and larger pieces are shredded a bit.
- Char the tortillas in a dry skillet for 15-20 seconds on each side.
- Top each tortilla with some lobster, avocado salsa, chopped cilantro, and a lime wedge on the side.
- Extra salsa can be served with tortilla chips.