Lobster Tacos
May 11, 2025
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Perhaps you’ve seen those little lobster tails at your grocery store seafood counter, but you’ve never known how to prepare them. They’re a more affordable, approachable way to try the crustacean and most of the cleaning work has been done. That makes them ideal for these Lobster Tacos.
These elevate taco night and an absolute delight with the addition of a tangy cabbage slaw and taco-spiced crema. Treat yourself to a plate of these Lobster Tacos the next time you want to try something fresh.
Tips for Buying Lobster Tails
The 3-ounce lobster tails used for this recipe are available at most grocery store seafood counters. They’re previously frozen, cold-water lobsters that have a slightly sweet flavor and tender texture. That’s why they require little seasoning for this recipe.
If you want to try lobster without breaking the bank, these are a great entry point. They cost about $6 or $7 each at my local grocery store, and they’re even often on sale for another dollar off. When shopping, look for lobster tails that are fully thawed, or defrost them overnight in the refrigerator before steaming for Lobster Tacos.
Because these tails are smaller, they steam in 3 to 4 minutes. If you choose larger tails – 6 ounces to 8 ounces, for example – you’ll want to increase the steaming time to 6 to 8 minutes total. A good rule of thumb is roughly 1 minute per ounce of lobster, though using a meat thermometer to check is always helpful. Lobster should reach an internal temperature of between 135 degrees F. and 145 degrees F.
Pro tip: After cooking and removing the shell, toss the lobster meat in melted butter, as is done in this recipe. This helps add richness, while also helping the lobster maintain natural moisture.
Recipe Tips & Serving Suggestions
- Use fresh herbs – cilantro is great here – and lime for brightness. If you don’t like cilantro, extra chopped green onions or even minced red onion pair beautifully.
- Warm your tortillas in a dry skillet. Small flour or corn tortillas are ideal, and warming them helps to hold their shape for filling.
- Double the crema to have leftovers for grilled veggies or other tacos. It’s great to drizzle on burritos, nachos or enchiladas.
- Serve Lobster Tacos with a side of chips and guacamole or cauliflower Spanish rice.
- Make fajita-spiced shrimp to provide another seafood option and stretch the number of servings.
Whether you’re planning to serve Lobster Tacos for a celebration dinner or just want to elevate taco night, this recipe is a fun and flavorful way to enjoy seafood at home. With lobster tossed in butter, a crunchy homemade slaw and spiced crema, you’re sure to enjoy every bite.
Lobster Tacos
Ingredients
For the lobster:
- 2 3-ounce lobster tails, steamed
- 1 tablespoon butter
- 1 tablespoon kosher salt
For the slaw:
- 2 cups shredded green cabbage
- ½ red bell pepper, thinly sliced
- ¼ cup chopped cilantro
- ⅓ cup chopped green onion
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the crema:
- ½ cup sour cream
- 1 tablespoon taco & fajita spice blend
- 1 tablespoon lime juice
- 1 tablespoon brine from pickled jalapeños, optional
For serving:
- Warm tortillas, flour or corn
- Sliced avocado
- Fresh or pickled jalapeños
- Lime wedges
- Chopped green onion
- Fresh cilantro leaves
Instructions
For the lobster:
- Add water to a pan with a steamer basket over high heat. Once boiling, season water with 1 tablespoon kosher salt.
- Place steamer basket into the pan and place 3-ounce lobster tails into the basket. Cover with a lid and set a timer for 3 minutes. Remove from heat and let sit for 1 more minute, or until lobster reaches an internal temperature of about 140 degrees F.
- Remove shells and cut lobster into 1-inch pieces. Add to a bowl and toss with 1 tablespoon melted butter.
For the slaw:
- In a large bowl, combine cabbage, red bell pepper, cilantro and green onion.
- In a small bowl, add mayonnaise, lime juice, salt and pepper. Whisk together until smooth. Pour dressing over the slaw and toss to coat.
For the crema:
- Whisk together sour cream, taco spice seasoning, lime juice and jalapeño brine (if using) until smooth.
To assemble tacos:
- Warm tortillas in a dry skillet and fold in half to help them hold their shape.
- Add tortillas to a serving platter and stuff with a generous scoop of slaw. Top with butter-soaked lobster and a drizzle of crema.
- Garnish with additional toppings, including sliced avocado, pickled jalapeños, sliced onions and fresh cilantro. Serve with lime wedges.
Notes
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