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5.0 from 12 votes

Lobster Tacos

Delicious and refreshing, these lobster tacos are so easy to make! They're perfect for Taco Tuesday! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 tacos
Calories: 312 kcal
Course: Side Dish , Main Course , Snacks , Dinner
Cuisine: American

Ingredients

  • 1 ½ pounds lobster meat cooked see notes
  • 1 Tbsp melted butter
  • 1 lime juice and zest
  • salt to taste
  • 1 bunch cilantro chopped
  • ½ cup white onion chopped
  • 6 small corn tortillas
  • 1 cup red cabbage sliced
  • 3 tomatoes diced (roma or heirloom)
  • 2 medium avocados sliced
  • 3 radishes sliced
  • ¼ cup cheese crumbled queso fresco, or your favorite such as Monterey jack, optional

Instructions

    Cup of Yum
  1. Place the lobster meat in a bowl. Add the melted butter and lime zest, and toss to coat. Add salt to taste.
  2. In a small bowl, combine the cilantro, onion, and lime juice.
  3. Warm the tortillas
For the Assembly:
  1. Add lobster and cilantro mixture to a corn tortilla.
  2. Sprinkle on the desired amount of tomatoes, radishes, cheese, sliced avocado, and chopped red cabbage to each tortilla.

Notes

  • To cook the lobster meat, place 4 to 6 fresh or thawed lobster tails in a shallow pan. Add enough water just to cover the bottom. Bring to a simmer over medium heat, cover, and cook for 3 to5 minutes or until the shells are bright red and the meat is opaque. Remove the tails from the pan and let cool before removing the meat from the shell. 
  • When cooking the lobster from scratch, be careful not to overcook the lobster as it’ll taste rubbery and unpleasant. 
  • To warm the tortillas, place the tortillas one at a time in a dry skillet, heating both sides for a could of seconds.
  • If you have a mandolin, you can use that to slice your cabbage thinly easily. Use a slicing guard to protect your fingers.
  • The lime adds a brightness and freshness to the lobster, do not swap for bottled lime juice as some bottled lime juices have a slightly bitter taste. 
  • Double or even triple this recipe or make some extra shrimp tacos and chicken tacos to turn dinner into a taco party!
  • Add some jalapeños or habañeros to add some heat to the tacos.
  • If cilantro tastes like soap, swap it in some parsley or chives!
  • To cook the lobster meat, place 4 to 6 fresh or thawed lobster tails in a shallow pan. Add enough water just to cover the bottom. Bring to a simmer over medium heat, cover, and cook for 3 to5 minutes or until the shells are bright red and the meat is opaque. Remove the tails from the pan and let cool before removing the meat from the shell. 
  • When cooking the lobster from scratch, be careful not to overcook the lobster as it’ll taste rubbery and unpleasant. 
  • To warm the tortillas, place the tortillas one at a time in a dry skillet, heating both sides for a could of seconds.
  • If you have a mandolin, you can use that to slice your cabbage thinly easily. Use a slicing guard to protect your fingers.
  • The lime adds a brightness and freshness to the lobster, do not swap for bottled lime juice as some bottled lime juices have a slightly bitter taste. 
  • Double or even triple this recipe or make some extra shrimp tacos and chicken tacos to turn dinner into a taco party!
  • Add some jalapeños or habañeros to add some heat to the tacos.
  • If cilantro tastes like soap, swap it in some parsley or chives!

Nutrition Information

Calories 312kcal (16%) Carbohydrates 23g (8%) Protein 24g (48%) Fat 15g (23%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 154mg (51%) Sodium 551mg (23%) Potassium 830mg (24%) Fiber 8g (32%) Sugar 4g (8%) Vitamin A 982IU (20%) Vitamin C 28mg (31%) Calcium 180mg (18%) Iron 1mg (6%)

Nutrition Facts

Serving: 6tacos

Amount Per Serving

Calories 312

% Daily Value*

Calories 312kcal 16%
Carbohydrates 23g 8%
Protein 24g 48%
Fat 15g 23%
Saturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 154mg 51%
Sodium 551mg 23%
Potassium 830mg 18%
Fiber 8g 32%
Sugar 4g 8%
Vitamin A 982IU 20%
Vitamin C 28mg 31%
Calcium 180mg 18%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.