Lobster Tacos
These lobster tacos have a tangy slaw and taco-spiced crema. They're delightful for a light dinner and can be easily batched to feed a crowd. Made with small lobster tails available at most grocery seafood counters, the topping options are endless.
Servings: 2
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
You can make the slaw and crema a few hours in advance and store in the refrigerator. Transfer the crema into a squeeze bottle or piping bag for easy drizzling.