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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
Ingredients
Instructions
For the lobster:
- Step 1
Add water to a pan with a steamer basket over high heat. Once boiling, season water with 1 tablespoon kosher salt.
- Step 2
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.
- Step 3
Remove shells and cut lobster into 1-inch pieces. Add to a bowl and toss with 1 tablespoon melted butter.
For the slaw:
- Step 4
In a large bowl, combine cabbage, red bell pepper, cilantro and green onion.
- Step 5
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:
- Step 6
Whisk together sour cream, taco spice seasoning, lime juice and jalapeño brine (if using) until smooth.
To assemble tacos:
- Step 7
Warm tortillas in a dry skillet and fold in half to help them hold their shape.
- Step 8
Add tortillas to a serving platter and stuff with a generous scoop of slaw. Top with butter-soaked lobster and a drizzle of crema.
- Step 9
Garnish with additional toppings, including sliced avocado, pickled jalapeños, sliced onions and fresh cilantro. Serve with lime wedges.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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