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    • Lobster Tacos

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Lobster tacos are a tasty and easy-to-make dish that is sure to please. The combination of succulent lobster, fresh vegetables, and flavorful spices create a delicious meal that can be enjoyed any time of year. This dish will surely be a hit whether serving it as an appetizer or a main course. The best part is that it is relatively simple to make, requiring only a few ingredients and minimal preparation. So, if you're looking for a delicious and easy meal, try this delightful Lobster Taco recipe!    
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    Ingredients

    • 2 lobster tails, cooked and chopped
    • 2 tablespoons olive oil
    • 1/4 cup diced red onion
    • 2 cloves garlic, minced
    • 1 jalapeno, seeded and minced
    • Juice of 1 lime
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons mayonnaise
    • 1/4 teaspoon ground cumin
    • 8 small soft tortillas
    • 1/2 cup shredded cabbage
    • 1/4 cup diced tomatoes
    • 1/4 cup crumbled queso fresco
    • 2 tablespoons sour cream

    Method

    • Step-by-Step Method for Lobster Tacos
    • Gather all ingredients and kitchen tools (sharp knife, cutting board, mixing bowls, sauté pan, spatula, serving plates)
    • Chop cooked lobster tails into bite-sized pieces; set aside
    • Dice red onion, mince garlic, seed and finely mince jalapeño; keep each separate
    • Juice lime and chop fresh cilantro; reserve separately
    • Dice tomatoes and shred cabbage; keep separate for later
    • In a small bowl, combine mayonnaise, ground cumin, half the chopped cilantro, and juice of half the lime; mix until smooth to make the crema
    • Warm olive oil in a sauté pan over medium heat
    • Once oil is hot, add diced red onion and sauté for 2 minutes until slightly softened
    • Add minced garlic and jalapeño to the pan; sauté for 1 more minute until fragrant
    • Add chopped lobster meat to the pan; cook for 1-2 minutes just to heat through, stirring gently
    • Squeeze remaining lime juice over the lobster mixture and remove from heat
    • Warm the soft tortillas in a dry pan or microwave until pliable
    • Spread a small amount of the cumin-lime mayo crema onto each tortilla
    • Add a layer of shredded cabbage to provide crunch
    • Spoon warm lobster mixture evenly onto each taco
    • Top with diced tomatoes, crumbled queso fresco, a dollop of sour cream, and the remaining chopped cilantro
    • Plate two tacos per person; garnish plates with lime wedges and extra cilantro if desired
    • Serve immediately while still warm for best flavor and texture