Lobster Tacos
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Fresh lobster meat tops warm corn tortillas along with spicy remoulade sauce, cabbage slaw and creamy avocado in this impressive, yet easy to make recipe for Lobster Tacos!
Table of contents
One of my favorite places to visit during the summer months is New England. Because it’s lobster season, of course!
Luckily I’ve found some great Southern California seafood markets where I can pick up fresh lobster when it’s in season. After coming home with two pounds of fresh lobster meat to make lobster rolls, I decided to also make lobster tacos!
Let’s be honest, I’ve yet to meet a taco that I don’t love! When you can find cooked fresh lobster meat, BUY IT IMMEDIATELY and make these tacos! It’s as easy as whipping up a quick remoulade sauce, then tossing all of the ingredients in warm tortillas.
In just 15 minutes, you can make the most delicious lobster tacos ever! They’ll make you feel like you’re sitting in an adirondack chair on the coast of New England in the summer time!
How to prepare lobster meat for tacos
There are three different ways that you can prepare lobster meat for tacos.
- Purchase already cooked lobster meat at your local seafood market. I love this option because it actually requires no preparation and helps these tacos come together in just 15 minutes!
- If you have a little more time on your hands, you can cook a whole live lobster yourself! Maine Lobster Now has a great guide for how to boil, steam or grill a live lobster. Their guide will also show you how to crack open the lobster and get the tail, claw and knuckle meat from the shells to make these tacos.
- If cooking a whole live lobster is intimidating, but you can’t find cooked lobster at your local seafood market, you can purchase lobster tails at the grocery store. Grilling a lobster tail is quick and easy, just follow these simple steps!
- Use kitchen shears to cut down the middle of the top of the the lobster shell.
- Use a sharp knife to cut halfway through the middle of the lobster meat, making sure not to cut all the way through.
- Insert a skewer lengthwise through the lobster. This will prevent it from curling up when cooked.
- Brush the lobster tails with olive oil and season with salt and pepper to taste.
- Grill the lobster tails flesh side down over medium heat until slightly charred, around 6 minutes.
- Flip the lobster tails and grill for an additional 5-6 minutes.
- Remove the lobster tails from the grill and remove the meat from the shells.
- Dice up the lobster meat and add it to these tacos!
How to make the tacos
- Prepare the Spicy Remoulade Sauce. Combine mayonnaise, mustard, sweet paprika, cajun seasoning, prepared horseradish, pickle juice, hot sauce and crushed garlic in a small bowl. Cover with plastic wrap and place in the refrigerator until ready to serve.
- Prepare the cabbage slaw. In a medium bowl, combine shredded green and red cabbage with lime juice.
- Prepare the lobster tacos. Warm corn tortillas by wrapping them in a damp paper towel and microwaving them for 30 seconds. Place cabbage slaw in the middle of each tortilla, then top with cooked lobster meat. I like to include a combination of claw, tail and knuckle meat. Top the lobster meat with sliced avocado, a drizzle of remoulade sauce and fresh chopped cilantro.
- To serve the lobster meat hot or cold? Since I purchased already cooked lobster meat that had been refrigerated, I served the lobster meat cold on the tacos. If you’ve just steamed a whole lobster or grilled lobster tails, you can serve the lobster meat warm on the tacos. I promise, it’s delicious either way!
What to serve with them
Lobster tacos are delicious served with chips and fresh dips on the side, grilled corn on the cob or a fresh summer salad! Try also serving these tacos with one of these delicious sides.
More taco recipes
Looking for more yummy taco recipes? Check out these 5 popular recipes!
Lobster Tacos
Ingredients
Spicy Remoulade Sauce
- ½ cup mayonnaise
- 2 tbsp mustard
- ½ tbsp sweet paprika
- ½ tsp cajun seasoning
- 1 tsp prepared horseradish
- ½ tsp pickle juice
- ½ tsp hot sauce
- 1 garlic clove, crushed
Lobster Tacos
- 1 cup red cabbage, shredded
- 1 cup green cabbage, shredded
- 1 ½ tbsp lime juice, fresh squeezed
- 8 small corn tortillas
- 1 lb cooked lobster meat, combination of claw, tail and/or knuckle meat
- 1 avocado, thinly sliced
- 2 tbsp fresh cilantro, chopped
Instructions
Spicy Remoulade Sauce
- Combine all of the ingredients in a small bowl.
- Cover with plastic wrap and place in the refrigerator until ready to serve.
Lobster Tacos
- In a medium bowl, combine the shredded red and green cabbage with the lime juice.
- Warm the corn tortillas by wrapping them in a damp paper towel and microwaving them for 30 seconds.
- Place the cabbage slaw in the middle of each tortilla, then top with the cooked lobster meat.
- Top the tacos with sliced avocado, a drizzle of remoulade sauce and fresh chopped cilantro.
Notes
- Cooked lobster meat can be purchased at your local seafood market or you can cook your own lobster at home to make these tacos. Maine Lobster Now has a great guide for how to boil, steam or grill a live lobster at home.
Nutrition Facts
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