Quick & Easy Lobster Taco Recipe

Indulge in the flavors of the sea with this quick and easy lobster taco recipe. Elevate your taco game by swapping out the usual proteins and bringing succulent lobster meat into the spotlight. These tacos are perfect for any day of the week, offering a taste of sunshine and summertime with every bite.

Lobster Taco Recipe
Melissa Reome, the Grill Momma, takes garlic and chili infused corn with homemade corn tortillas to make her lobster tacos

Taco Talk

As delicious and fun as tacos are to eat, the history and mystique around them is equally as fascinating. Wow your friends and family with some of these fun taco talking points as they nosh on lobster tacos.

  • Mexico is believed to be the birthplace of the taco. A hypothesis about the taco comes from the fact that the first type of taco was “taco de minero,” which translates to mean “miner’s taco”. Ancient Mexicans used freshly made, soft, flat corn tortillas and gave them with fillings like fish and cooked organs.
  • Generations later, industrialization brought migrants from all over the country to Mexico City because of the light industry, particularly women. These working-class neighborhoods brought along their regional cooking skills and a new flare had begun. Every state, region and town had slightly different foods, so Mexico City was a bubbling pot where all these foods were offered. People were able to sample different flavors of dining that was not for the upper-class but was the beginning origin of what we consider Mexican food to be today.
  • Holy guacamole! The biggest taco recorded was 335-feet long and filled with 3,322 pounds of seasoned pork.
  • National Taco Day is observed on October 4th. Why not shake things up and wow your friends and family with the king of crustaceans hugged into a tortilla?

Ingredients

  • 4 lobster tails
  • Salt and ground black pepper to taste
  • ¼ cup red guajillo chile sauce (such as Herdez®)
  • 1 tomato, diced, divided
  • 3 green onions, chopped
  • ¼ cup shredded Colby-Monterey Jack cheese
  • 8 (6-inch) flour tortillas
  • 1 small avocado, sliced
  • ½ cup shredded lettuce
Lobster Crema Tacos

Nutrition Facts (Per Serving)

  • Serving Size: 2 tacos
  • Calories: 430
  • Total Fat: 16g
  • Saturated Fat: 6g
  • Cholesterol: 95mg
  • Sodium: 850mg
  • Total Carbohydrate: 43g
  • Dietary Fibre: 6g
  • Sugar: 4g
  • Protein: 31g

Equipment

  • Grill pan
  • Cutting board
  • Knife
  • Large bowl
Lobster Tacos Recipe
Grill master Chris Sussman, a.k.a. the Barbecue Buddha, uses avocado crema, pickled radish, cotija cheese, tomato, and cilantro in his lobster tacos.

Directions

  1. Preheat a lightly oiled grill pan over medium-high heat.
  2. 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.
  3. In a large bowl, combine chile sauce, half of the diced tomato, and green onions. Mix in the chopped lobster meat.
  4. Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture.
  5. Fold the tacos over and grill until the cheese melts and tortillas are lightly charred, about 1 minute per side.
  6. Garnish with remaining tomato, avocado slices, and shredded lettuce.

The Best Sauces for Lobster Tacos

Reed Choate aka “grilladdict”, keeps it super simple with his lobster and avocado tacos.

To enhance the flavor of your lobster tacos, consider these delicious sauce options. A creamy crema adds a velvety richness, while aioli infuses a burst of savory garlic flavor.

If you’re looking for a zesty and tangy twist, cilantro-lime crema is an excellent choice. For those who crave some heat, hot sauce can provide the perfect spicy kick.

Alternatively, a squeeze of fresh lime juice can brighten up the flavors with a citrusy note. And, of course, there’s the timeless appeal of guacamole, a creamy, avocado-based classic that pairs wonderfully with lobster.

How to Add a Little Kick to Your Seafood Tacos

If you’re aiming to spice up your lobster tacos, these toppings can do the trick. Sliced jalapeños bring a fiery heat, while pickled onions offer a tangy and crunchy contrast.

For a burst of freshness and mild onion flavor, cilantro, chives, or green onions are excellent choices. To balance the sweetness of lobster with a touch of bitterness, consider adding radishes to your taco toppings.

How Do You Make Lobster Meat Tender?

Surf and turf lobster tacos

To ensure tender lobster meat for your tacos, you have several options to choose from. You can opt for cooking whole lobsters, providing you with an authentic taste of the sea.

Tails are another fantastic choice; they cook quickly and are easy to cut into taco-sized chunks.

Alternatively, claw and knuckle meat offer perfectly portioned morsels that are ideal for filling tortillas.

What Goes Well with Lobster Tacos?

To complement your lobster tacos, these delicious sides are excellent choices. For a Tex-Mex theme, serve them alongside rice and beans, adding depth and heartiness to your meal.

Grilled corn on the cob brings smoky and sweet flavors, making it a delightful side dish. A crisp, crunchy slaw can provide freshness and texture, balancing the richness of the tacos. 

Homemade pico de gallo is a classic accompaniment, delivering vibrant flavors and a hint of acidity.

And for those looking to elevate the occasion, prepare a big bowl of guacamole and a pitcher of margaritas to turn any night into a festive event.

With this lobster taco recipe, you’re all set to enjoy a delightful and flavorful twist on traditional tacos, perfect for any occasion.

Cracking Into Lobster Tacos

Now that we know taste buds are dancing the salsa over dreams of turning your kitchen into a lobster taquerias, the only thing left to do is to decide, lobster tails or the whole Triton of the sea? When you start with the freshest Grade-A, hard shell, cold water Maine lobster, shipped overnight, you know your next taco night will be something to tacobout.

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