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.

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.

Whisk together sour cream, taco spice seasoning, lime juice and jalapeño brine (if using) until smooth.

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.