Best 3 Lobster Tacos Recipes

LOBSTER TACOS

Steps:

• Preheat a lightly oiled grill pan over medium-high heat.
• Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.
• Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
• Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.

BAJA LOBSTER TACOS

Steps:

• Peel and mash avocados in a medium serving bowl. Stir in tomato, jalapeno pepper, onion, cilantro, lime juice, and salt. Cover guacamole with plastic wrap and set aside while preparing the tacos.
• Preheat a cast iron grill pan over medium heat.
• Mix melted butter, olive oil, garlic, salt and pepper together in a small bowl.
• Split lobster tails lengthwise with a large knife and brush flesh side of tail with butter mixture. Cook until grill marks show, about 6 minutes. Flip lobster tails and cook for 2 minutes more.
• In the meantime, heat a griddle over medium heat until hot. Cook tortillas on the griddle for about 1 minute on each side.
• Pull lobster meat from shells and cut into 1/2-inch pieces. Spread 1 heaping tablespoon of guacamole in the center of each warm tortilla and top with the lobster meat.

PUERTO NUEVO-STYLE LOBSTER TACOS

Steps:

• Fill very large bowl with ice water. Bring large stockpot of water to boil. Plunge 2 lobsters headfirst into boiling water. Cook 3 minutes (lobsters will not be fully cooked). Using tongs, transfer lobsters to ice water to cool. Repeat procedure twice more with remaining lobsters. Using heavy cleaver or large knife, immediately cut each lobster lengthwise in half. Remove intestinal tract and rinse away green tomalley. Crack claws; remove claw meat. Place claw meat in body cavities.
• Preheat broiler. Arrange 6 lobster halves, meat side up, on each of 2 large baking sheets. Brush lobster meat generously with some of melted butter. Broil 1 sheet of lobster halves until meat is just opaque, about 3 minutes. Repeat with second sheet. Arrange lobster halves on platter. Drizzle remaining butter over.
• Spoon rice, then lobster meat and salsa onto warm tortillas. Fold up tortillas and serve with lime wedges.
• Test-kitchen Tip:
• Warm tortillas in an ungreased skillet over medium heat, about 1 minute per side (do not brown). Stack them on a plate, and cover with plastic wrap.