Let’s TACO bout how to make lobster tacos. Tacos are everywhere you turn but the usual question is, chicken, beef, or pork? LobsterAnywhere says bring on the surf and fill the tortilla please! It’s out with the old and in with fresh shucked Maine lobster meat delivered right to your door!
Lobster rolls aren’t the only things that bring all of the summertime vibes. Tacos are the right answer 365, 7 days a week, any meal of the day, but there is something about seafood tacos that instantly puts you in that sunshine and summertime mood. Think beyond the fish tacos and shrimp tacos and shake things up with the ultimate king of the sea.
Before we dive into the endless possibilities for building the perfect lobster taco, take a crack at a little taco history. After all, the only thing better than a cold cerveza with a taco is the conversation to be had.
Tortilla Tales
Tacos are synonymous with fun, happiness, and just plain tasty eats. Whether they’re feasted on during a certain day of the week or the star of a backyard fiesta, they always guarantee a good time. But when exactly was the taco invented?
The exact origin of the taco is left to the imagination, but it was most likely invented by the Mexican silver miners from the 18th century. “Taco†was referred to the little charges they would use to excavate the ore from the mines. The pieces of paper would wrap around gunpowder and be inserted into the holes they carved in the rock face, much like a taquito. Ancient Mexicans used freshly made, soft, flat corn tortillas and gave them with fillings like fish and cooked organs. As time went on, Mexican Americans in the Southwest reinvented it and businessman Glen Bell, mass-marketed it to Anglo palates via the crunchy Taco Bell shell.
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?
Lobster Meat
Maine Lobster meat for sale online. Fresh tail, knuckle and claw lobster meat (TCK) shipped straight from the clean, cold Atlantic waters to your table! NEW. Limited supply of convenient 1 lb. raw (uncooked) claw and knuckle meat.😋
Lobster Tacos 101
Whether you’re looking to shake up taco night or always dive into surf over turf, melding lobster and tacos is both a fun and elevated way to put a new twist on this handheld favorite. Tacos are a festive canvas to play with flavors, ingredients, and let your culinary creativity fly. It’s also a great way to take a luxurious ingredient and serve it up in an easy and accessible way.
When you start with the freshest dock to door lobster, you’re already setting yourself up for taco success. Beyond that all you have to do is think about your flavor profiles. Whether you’re infusing traditional flavors into your lobster tacos or letting the lobster itself guide you, we always recommend you think of both complimentary and contrasting ingredients, and also the textures.
The sweet, succulent meat of lobster can play off of other sweet ingredients such as corn or sugary sweet summer tomatoes. On the flip side, the bitter note of radishes can contrast the flavor of the lobster, both ingredients amplifying each other.
Besides complimentary and contrasting flavors, texture is a big part of what makes tacos the ultimate bite. Whether you’re picking a crunchy tostada shell or soft flour tortilla, the fillings you add also add to the experience. The creaminess of avocado adds a decadent silkiness. Vegetables such as jicama or cabbage bring that irresistible crunch.
Play List
When it comes to making lobster tacos, you don’t need a lot of ingredients for a spectacular creation. The lobster is already the star. These are just a few of our recommendations, but the beauty of the taco is their individuality and how customable they are.
| Tortillas | Toppings | Sauces |
| Flour tortillas | Pico de gallo | Crema |
| Soft corn tortillas | Sliced avocado | Aioli |
| Gluten Free tortillas such as cassava tortillas | Cilantro, chives, green onions | Hot sauce |
| Crunchy corn shells | Pickled onions | cilantro-lime crema |
| Tostada shells | Cotija, Oaxaca, or other cheeses | Fresh lime juice |
| Lettuce wraps | Shredded lettuce, cabbage, or slaw | Guacamole |
| Jicama, radishes, celery | ||
| jalapenos | ||
| Other proteins such as steak or shrimp |
How to Make Lobster Tacos
Time needed: 30 minutes
With just a few easy tips and suggestions, you will be on your way to throwing the ultimate seafood fiesta!
- Wrap it up
Pick your base. You can go with one type of tortilla, or multiple. Flour and corn tortillas both pair well with the sweet, succulent flavor of lobster. Kick things up and get a little crunchy with tostada shells. Looking for a low-carb or carb free option? The cool-crisp bite of lettuce is always a great option.
- Getting to the meat of it all
Pick what part of the lobster you want to serve in your tacos. Cooking whole lobsters will give you a true taste of the sea as well as the most texture. Tails are fast cooking and easy to cut into taco sized chunks. Claw and knuckle meat is perfectly portioned and sized for tortillas. You can’t go wrong with any part of this clawed creature.
- Top it off!
Have fun with your toppings! Always think of both complimenting flavors and contrasting textures. Creamy avocado, crunchy slaw, and the snap of corn all make for a fun bite. Herbs like cilantro and chives offer up freshness while radishes can balance the sweetness of lobster with a bitter note. Have fun mixing and matching. Don’t be afraid to think beyond the traditional flavors. Tacos are meant to be fun and interactive.
- Pair it up!
What’s taco night without all of the fixings? Whether you’re going for a Tex-Mex theme with rice and beans or keeping it coastal with a crisp, crunchy slaw, these are the costars to your lobster tacos. Homemade pico de gallo, a big bowl of guacamole begging for double dipping, and a pitcher of margaritas can instantly take any night and turn it into an event.
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.