Best Lobster Tacos Recipes

LOBSTER TACOS

Steps:

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

BAJA LOBSTER TACOS

Steps:

• Peel and mash avocados in a medium serving bowl. Stir in tomato, jalapeno pepper, onion, cilantro, lime juice, and salt. Cover guacamole with plastic wrap and set aside while preparing the tacos.
• Preheat a cast iron grill pan over medium heat.
• Mix melted butter, olive oil, garlic, salt and pepper together in a small bowl.
• Split lobster tails lengthwise with a large knife and brush flesh side of tail with butter mixture. Cook until grill marks show, about 6 minutes. Flip lobster tails and cook for 2 minutes more.
• In the meantime, heat a griddle over medium heat until hot. Cook tortillas on the griddle for about 1 minute on each side.
• Pull lobster meat from shells and cut into 1/2-inch pieces. Spread 1 heaping tablespoon of guacamole in the center of each warm tortilla and top with the lobster meat.

PUERTO NUEVO-STYLE LOBSTER TACOS

Steps:

• Fill very large bowl with ice water. Bring large stockpot of water to boil. Plunge 2 lobsters headfirst into boiling water. Cook 3 minutes (lobsters will not be fully cooked). Using tongs, transfer lobsters to ice water to cool. Repeat procedure twice more with remaining lobsters. Using heavy cleaver or large knife, immediately cut each lobster lengthwise in half. Remove intestinal tract and rinse away green tomalley. Crack claws; remove claw meat. Place claw meat in body cavities.
• Preheat broiler. Arrange 6 lobster halves, meat side up, on each of 2 large baking sheets. Brush lobster meat generously with some of melted butter. Broil 1 sheet of lobster halves until meat is just opaque, about 3 minutes. Repeat with second sheet. Arrange lobster halves on platter. Drizzle remaining butter over.
• Spoon rice, then lobster meat and salsa onto warm tortillas. Fold up tortillas and serve with lime wedges.
• Test-kitchen Tip:
• Warm tortillas in an ungreased skillet over medium heat, about 1 minute per side (do not brown). Stack them on a plate, and cover with plastic wrap.

BEER-BATTERED LOBSTER TACOS RECIPE BY TASTY

Steps:

• Make the lobster: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. While whisking constantly, add the egg, beer, and Cholula® Hot Sauce and continue whisking until smooth.
• Heat 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
• Working in batches of a few pieces at a time, dip the lobster in the batter until thoroughly coated, then add to the hot oil. Fry, turning occasionally, for 4 minutes, or until the batter is deep golden brown and the lobster is cooked through. Use a slotted spoon to transfer the lobster to the wire rack to drain.
• Make the slaw: In a medium bowl, toss together the green and red cabbage, radishes, red onion, mayonnaise, lime juice, and salt until well combined. Season with more salt to taste.
• Assemble the tacos: Place a few slices of avocado on a warm tortilla, then top with 3-4 pieces of fried lobster and about ¼ cup of slaw. Drizzle with Cholula® Hot Sauce and garnish with cilantro.
• Enjoy!

GRIDIRON GLORY STEAK AND LOBSTER BROCHETTE GRILLED TACOS WITH HEIRLOOM TOMATO SALSA FRESCA

Steps:

• Place all of the salsa ingredients into a medium size bowl. Gently mix well to combine. Cover and refrigerate until ready to use. Preheat an outdoor grill to medium high. Season the fillet and the lobster tail with salt and pepper to taste; set aside. Mix the lemon juice and 1 teaspoon of the oil and sprinkle over the lobster; run a metal or wooden skewer (that has been soaked in water for at least 30 minutes) through the middle and set aside. Skewer the onion and jalapeno peppers. Brush with one teaspoon of the oil. Place the onion and jalapeno and the fillet skewers toward the center or hottest part of the grill. Grill each skewer for approximately 5 minutes on each side. Just before turning the steak, place the lobster tail on the hottest part of the grill next to the steak. Grill the lobster for approximately 3 minutes on each side or the tail turns opaque and brown around the edges. Remove the meat and vegetables when done, transfer to a cutting board; cover and allow resting for five minutes or so. After resting, cut the fillet, lobster, onion and jalapeno into small bite size pieces; set aside and keep warm until ready to use. Lay the tortillas in a single layer on flat, clean surface. Sprinkle each of the tortillas with equal amounts of the grated cheese. To one side of the tortilla, sprinkle equal amounts of the steak, lobster, onion and jalapeno. Fold the tortilla in half and spread the outside with equal amounts of the butter; set aside. Clean the hot grill with a grill brush. Place the quesadillas onto the hot grill and, watching very carefully, toast on both sides until they are golden brown and the cheese is melted on the inside. Remove from the heat and transfer to a serving platter and allow cooling for 3 minutes or just until they are hot but cool enough to handle. Open tacos up with your fingers and stuff with equal amounts of the lettuce and arugula blend and top with desired amounts of the Salsa Fresca.

PUERTO NUEVO-STYLE LOBSTER TACOS RECIPE

Steps:

• Fill very large bowl with ice water. Bring large stockpot of water to boil. Plunge 2 lobsters headfirst into boiling water. Cook 3 minutes (lobsters will not be fully cooked). Using tongs, transfer lobsters to ice water to cool. Repeat procedure twice more with remaining lobsters. Using heavy cleaver or large knife, immediately cut each lobster lengthwise in half. Remove intestinal tract and rinse away green tomalley. Crack claws; remove claw meat. Place claw meat in body cavities. Preheat broiler. Arrange 6 lobster halves, meat-side up, on each of 2 large baking sheets. Brush lobster meat generously with some of melted butter. Broil 1 sheet of lobster halves until meat is just opaque, about 3 minutes. Repeat with second sheet. Arrange lobster halves on platter. Drizzle remaining butter over. Spoon rice, then lobster meat and salsa onto warm tortillas. Fold up tortillas and serve with lime wedges. This recipe yields 6 servings. What To Drink: Assorted chilled Mexican beers. Test-Kitchen Tip: Warm tortillas in an ungreased skillet over medium heat, about 1 minute per side (do not brown). Stack them on a plate, and cover with plastic wrap.

GRILLED LOBSTER AND SHRIMP TACOS

Steps:

• Prepare a grill for medium-high heat.
• In a mixer with the paddle attachment, combine the butter, chipotle peppers, 1 tablespoon of the adobo sauce and 1 tablespoon of the lime juice. Season with salt and pepper, then paddle the mixture until the ingredients are distributed evenly.
• In a bowl, mix the sour cream with the remaining 1 tablespoon adobo sauce. Season with salt and pepper. Refrigerate until ready to use.
• In a bowl, combine the shrimp, tequila, olive oil, minced cilantro and remaining 1 tablespoon lime juice. Season with salt and pepper.
• Spread a heaping tablespoon of the butter mixture onto each lobster split. Put the lobster butter-side up on the grill, along with the shrimp. Grill the shrimp until just cooked through, about 3 minutes per side. Grill the lobster until the butter is melted and the meat is just heated through. Remove the lobster meat from the shells and chop into 3/4-inch pieces.
• Grill the tortillas until warmed. Assemble the tacos by distributing the lobster and shrimp among the tortillas, then topping with the radishes, sliced avocado, Fresno chile slices, cilantro leaves and sour cream mixture. Serve with a lime wedge.

LOBSTER TACOS WITH TOMATILLO SALSA

Steps:

• For the lobster: Combine 1 cup of water with the butter, garlic and saffron in a medium saucepan over medium heat and bring to a boil. Reduce the heat to a simmer, add the lobster and simmer for 5 minutes. Remove from the heat. Drain the lobster from the cooking liquid.
• Meanwhile, make the salsa: Pulse the tomatillos, avocado, cilantro, onions, garlic powder, salt, pepper and 2 cups water in a blender or food processor. Transfer to a bowl.
• For the tortillas: Heat the oil in a large skillet or griddle over medium-low heat. Warm each tortilla in the skillet until pliable.
• Fill the warm tortillas with the lobster. Drizzle with the salsa then sprinkle with the cheese, onions and cilantro and serve right away.

LOBSTER TACOS

Steps:

• For the crunchy tortillas: Bring oil to 375 degrees F.
• Shape tortillas in a tortilla fry basket, then fry until golden brown, about 3 minutes. Sprinkle with seafood seasoning, then let air dry and cool.
• For the mango jicama salsa: Combine mangos, jicama, onion, tomato, cilantro, lime juice, oil, cumin, salt and pepper in a bowl. Adjust seasoning.
• For the guacamole: Remove pits and scoop flesh of avocados into a bowl. Add cilantro and HALF of lime juice (fresh limes have different levels of acid, so not all limes are the same). Season and fold together. Add more juice and salt as needed.
• For the lobster salad: Squeeze 70 percent of water out of lobster meat. Rough chop lobster and pick through for shell fragments.
• Combine mayo and lemon in a bowl, to your taste. Fold mayo into lobster meat (you just want a light coating, not swimming). Adjust seasoning.
• For the lobster tacos: Spread guacamole on the bottom of a plate. Fill tortilla shells with lobster salad. Stand tacos in guacamole. Top with mango jicama salsa.
• Scatter Fresnos on plate. Dust with seafood seasoning and top with micro herb blend.

DEAN FEARING'S WARM LOBSTER TACOS WITH YELLOW TOMATO SALSA

Steps:

• This recipe was featured in the April 1995 issue of Texas Monthly. Southwest Cooking's Warm Lobster Tacos Tacos go uptown in the hands of Dean Fearing. All it takes is a little lobster, jalapeño-spiked cheese, fresh spinach, and Fearing's snappy yellow-tomato salsa. A signature dish of Dallas' Mansion on Turtle Creek (2821 Turtle Creek Boulevard), these tony tacos are featured in De Gustibus Presents the Great Cooks' Cookbooks: Southwest Cooking. This new, beautifully photographed compendium by Arlene Feltman-Sailhac focuses on nine masters of Southwestern cuisine. Other Texas chefs spotlighted are Robert Del Grande of Houston's Cafe Annie and Stephan Pyles of Dallas' Star Canyon. Book published by Black Dog and Leventhal ($12.98). Southwest Cooking's Warm Lobster Tacos Yellow-Tomato Salsa In a bowl, combine all ingredients and season to taste. Cover and refrigerate for at least 2 hours. Lobsters Fill a lg stockpot with lightly salted water and bring to a boil. Plunge lobsters headfirst into boiling water, cover, and cook for 8 min. or until shells turn red. Drain and let lobsters cool slightly. Remove meat from lobster tails, adding claw meat if lobsters are small. Cut meat into thin medallions or chop into 1/4" pieces. Reserve any remaining meat for other use after tacos are made. In a medium-sized skillet, heat oil over med heat. Add lobster meat and sauté for 2 min. or until heated through. Tortillas and Filling While lobsters are cooking, preheat oven to 200° . Stack tortillas and wrap tightly in aluminum foil. Warm in oven for 15 min. or until heated through. Remove and keep warm by wrapping in a thick terry cloth towel. To serve, place spinach, lobster meat, and cheese on tortillas and roll up. Place each taco seam side down on a warm plate with a mound of yellow-tomato salsa to one side. (Cookbook also contains recipe for jicama salad.) Serves 6.

LOBSTER TACOS

Steps:

• Roughly chop the lobster. In a pan melt the butter, add the lobster and season with salt. Cook just until heated through; remove from heat. Heat the tortillas in a skillet or on a griddle. Place 1-2 tsp black bean puree on each tortilla. Divide the lobster among the four tortillas. Drizzle the lobster with chile de arbol sauce. Place a thin slice of avocado on top, sprinkle with chopped cilantro and serve.
• To Make the Black Bean Puree: Cook black bean and onion in water until tender. Add salt and puree until smooth.
• Chile de Arbol Sauce: Lightly saute the chile, onion, garlic and tomato paste. Add heavy cream and simmer until cooked, approximately 5 minutes. Add salt to taste. Add cilantro and puree until smooth.