Lobster Tacos Recipes

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LOBSTER TACOS



Lobster Tacos image

Fresh lobster meat tops warm tortillas along with spicy remoulade sauce, cabbage slaw & creamy avocado in these impressive, yet easy to make Lobster Tacos!

Provided by Whitney Bond

Categories     Main Course

Time 15m

Number Of Ingredients 15

½ cup mayonnaise
2 tbsp mustard
½ tbsp sweet paprika
½ tsp cajun seasoning
1 tsp prepared horseradish
½ tsp pickle juice
½ tsp hot sauce
1 garlic clove (crushed)
1 cup red cabbage (shredded)
1 cup green cabbage (shredded)
1 ½ tbsp lime juice (fresh squeezed)
8 small corn tortillas
1 lb cooked lobster meat (combination of claw, tail and/or knuckle meat)
1 avocado (thinly sliced)
2 tbsp fresh cilantro (chopped)

Steps:

  • Combine all of the ingredients in a small bowl.
  • Cover with plastic wrap and place in the refrigerator until ready to serve.
  • In a medium bowl, combine the shredded red and green cabbage with the lime juice.
  • Warm the corn tortillas by wrapping them in a damp paper towel and microwaving them for 30 seconds.
  • Place the cabbage slaw in the middle of each tortilla, then top with the cooked lobster meat.
  • Top the tacos with sliced avocado, a drizzle of remoulade sauce and fresh chopped cilantro.

Nutrition Facts : Calories 247 kcal, Carbohydrate 16 g, Protein 12 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 78 mg, Sodium 405 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

LOBSTER TACOS



Lobster Tacos image

This is a simple lobster taco recipe that you can play around with. I prefer to steam the lobster and then douse it in melted butter, but you could also grill it.

Provided by Hank Shaw

Categories     Appetizer     lunch     Main Course

Time 50m

Number Of Ingredients 12

1 white onion, diced
1/2 cup lime juice
Salt to taste
1 teaspoon dried Mexican oregano ((optional))
1 cup finely shredded cabbage
6 small radishes, chopped
1 to 3 habaneros, minced ((See below))
3 Roma tomatoes, diced
1/2 cup chopped cilantro
1/3 cup melted butter
1 1/2 pounds lobster tails
12 Corn tortillas

Steps:

  • Start by soaking the minced onion in the lime juice. Sprinkle salt over it and mix well. Now cut all your other vegetables. Doing it this way will take the sting out of the onions.
  • Chop all your other vegetables and add them to the bowl with the lime juice and onions. Mix well and add salt to taste. Have this ready for the lobster.
  • Heat your tortillas now. If you are making your own, make them after the salpicon but before you steam the lobster.
  • Set a steamer tray in a pot and pour enough water to come up to just below the level of the tray. Cover the pot and bring this to a boil. Lift the lid, set the lobster tails on the tray, cover the pot and steam for about 10 to 15 minutes. Big Maine lobster tails can take 15 minutes, but little Caribbean or Pacific lobster tails will only take about 10 minutes.
  • Meanwhile, melt the butter in a little pot. When the lobster is ready, remove it from the shells and cut into bite-sized pieces. Put the lobster in a bowl and toss with the melted butter.
  • Mix the lobster with the salpicon, add it to tortillas and have at it!

Nutrition Facts : Calories 377 kcal, Carbohydrate 44 g, Protein 14 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 101 mg, Sodium 382 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving

LOBSTER TACO



Lobster Taco image

Provided by Robert Irvine : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 36

1/4 cup shredded jicama
1/4 cup thinly sliced red onion, (julienne)
2 tablespoons fresh lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup shredded jicama
1/4 cup thinly sliced red onion, (julienne)
2 tablespoons fresh lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup whole buttermilk
2 tablespoons minced fresh cilantro
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sriracha
2 pounds poached lobster tails, medium dice
8 fried flour tortillas
1 1/2 cups shredded lettuce, iceberg or Bibb
1 cup medium-dice tomatoes
1/2 cup tomatillo salsa verde
1/4 cup whole buttermilk
2 tablespoons minced fresh cilantro
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sriracha
2 pounds poached lobster tails, medium dice
8 fried flour tortillas
1 1/2 cups shredded lettuce, iceberg or Bibb
1 cup medium-dice tomatoes
1/2 cup tomatillo salsa verde

Steps:

  • For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
  • For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour.
  • To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.
  • For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
  • For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour.
  • To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.

LOBSTER TACOS



Lobster Tacos image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 22

Organic sunflower oil or vegetable oil, for frying
Twelve 3-inch flour tortillas, preferably from 808 Tortilla Co
1/2 ounce seafood seasoning, such as Old Bay, plus more for sprinkling
2 1/2 pounds mangos, preferably from Yee's Orchard, medium dice
1 1/2 pounds jicama, medium dice
8 ounces red onion, medium dice
8 ounces beefsteak tomato, preferably from Hua Momona Farms, medium dice
2 ounces fresh cilantro leaves, preferably from Hua Momona Farms, rough chopped
1 tablespoon fresh lime juice preferably from Mick's house
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin
Salt and pepper
10 avocados, preferably from Mick's house
3 ounces fresh cilantro leaves, preferably from Hua Momona Farms, rough chopped
1 ounce fresh lime juice, preferably from Mick's house
Salt
2 pounds lobster meat
1/4 cup mayonnaise
Squeeze of lemon juice, preferably from Mick's house
Salt and pepper
Fresno chiles, thinly sliced, for topping
Micro herb blend, preferably from Hua Momona Farms, for topping

Steps:

  • For the crunchy tortillas: Bring oil to 375 degrees F.
  • Shape tortillas in a tortilla fry basket, then fry until golden brown, about 3 minutes. Sprinkle with seafood seasoning, then let air dry and cool.
  • For the mango jicama salsa: Combine mangos, jicama, onion, tomato, cilantro, lime juice, oil, cumin, salt and pepper in a bowl. Adjust seasoning.
  • For the guacamole: Remove pits and scoop flesh of avocados into a bowl. Add cilantro and HALF of lime juice (fresh limes have different levels of acid, so not all limes are the same). Season and fold together. Add more juice and salt as needed.
  • For the lobster salad: Squeeze 70 percent of water out of lobster meat. Rough chop lobster and pick through for shell fragments.
  • Combine mayo and lemon in a bowl, to your taste. Fold mayo into lobster meat (you just want a light coating, not swimming). Adjust seasoning.
  • For the lobster tacos: Spread guacamole on the bottom of a plate. Fill tortilla shells with lobster salad. Stand tacos in guacamole. Top with mango jicama salsa.
  • Scatter Fresnos on plate. Dust with seafood seasoning and top with micro herb blend.

LOBSTER TACOS



Lobster Tacos image

Disappointed by restaurant lobster tacos, I created this recipe for great at-home lobster tacos my family enjoys. I used my grill pan for cooking inside.

Provided by Qhhunters

Categories     Main Dish Recipes     Taco Recipes

Time 27m

Yield 4

Number Of Ingredients 9

4 lobster tails
salt and ground black pepper to taste
¼ cup red guajillo chile sauce (such as Herdez®)
1 tomato, diced, divided
3 green onions, chopped
¼ cup shredded Colby-Monterey Jack cheese
8 (6 inch) flour tortillas
1 small avocado, sliced
½ cup shredded lettuce

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.

Nutrition Facts : Calories 457.7 calories, Carbohydrate 44.8 g, Cholesterol 92.3 mg, Fat 17.4 g, Fiber 5.9 g, Protein 31 g, SaturatedFat 5.8 g, Sodium 1179.4 mg, Sugar 4.7 g

RUBIO'S BAJA GRILL LOBSTER TACO RECIPE



Rubio's Baja Grill Lobster Taco Recipe image

What's not to love, lobster, guacamole, salsa in a taco? Yum. This recipe is courtesy of Rubio's Baja Grill.

Provided by Iron Woman

Categories     Mexican

Time 12m

Yield 1 serving(s)

Number Of Ingredients 9

3/4 ounce salsa fresca
1 1/2 ounces lobster meat
1/2 ounce guacamole
3/4 ounce shredded cabbage
1 fresh corn tortilla
1 slice lime
1/4 cup yogurt
1/4 cup mayonnaise
1/4 cup salsa

Steps:

  • Marinate lobster in salsa for an hour to two.
  • Stir fry lobster in a skillet or wok for two to three minutes.
  • In a separate pan, heat the tortilla.
  • To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
  • Fold over, garnish with lime slice, and serve.

Nutrition Facts : Calories 381.6, Fat 22.8, SaturatedFat 4.4, Cholesterol 65.6, Sodium 981.1, Carbohydrate 33.1, Fiber 3, Sugar 9.6, Protein 13.7

BEER-BATTERED LOBSTER TACOS RECIPE BY TASTY



Beer-Battered Lobster Tacos Recipe by Tasty image

Here's what you need: all purpose flour, paprika, garlic powder, onion powder, kosher salt, freshly ground black pepper, large egg, light beer, Cholula® Hot Sauce, raw lobster meat, vegetable oil, shredded green cabbage, shredded red cabbage, red radishes, red onion, mayonnaise, lime juice, kosher salt, corn tortillas, avocado, fresh cilantro leaves, Cholula® Hot Sauce

Provided by Ivan Diaz

Categories     Lunch

Yield 6 tacos

Number Of Ingredients 22

1 cup all purpose flour
1 tablespoon paprika
½ tablespoon garlic powder
½ tablespoon onion powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 ⅓ cups light beer
1 ½ tablespoons Cholula® Hot Sauce
1 lb raw lobster meat, cut into 1-inch pieces
2 ½ cups vegetable oil, or as needed
1 cup shredded green cabbage
1 cup shredded red cabbage
3 red radishes, cut into matchsticks
¼ cup red onion, thinly sliced
¼ cup mayonnaise
¼ cup lime juice
¼ teaspoon kosher salt, plus more to taste
6 corn tortillas, warmed
1 avocado, peeled and pitted, sliced into thin half moons
2 tablespoons fresh cilantro leaves
Cholula® Hot Sauce, for drizzling

Steps:

  • Make the lobster: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. While whisking constantly, add the egg, beer, and Cholula® Hot Sauce and continue whisking until smooth.
  • Heat 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
  • Working in batches of a few pieces at a time, dip the lobster in the batter until thoroughly coated, then add to the hot oil. Fry, turning occasionally, for 4 minutes, or until the batter is deep golden brown and the lobster is cooked through. Use a slotted spoon to transfer the lobster to the wire rack to drain.
  • Make the slaw: In a medium bowl, toss together the green and red cabbage, radishes, red onion, mayonnaise, lime juice, and salt until well combined. Season with more salt to taste.
  • Assemble the tacos: Place a few slices of avocado on a warm tortilla, then top with 3-4 pieces of fried lobster and about ¼ cup of slaw. Drizzle with Cholula® Hot Sauce and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 942 calories, Carbohydrate 41 grams, Fat 84 grams, Fiber 6 grams, Protein 7 grams, Sugar 3 grams

LOBSTER TACOS



Lobster Tacos image

Something like those at Pompano's restaurant. I think these were meant to be served as a appetizer by cutting the tortillas into little rounds, but I adapted it as a main dish serving for 2. Also, use the red chilies you have on hand, if desired.

Provided by gailanng

Categories     Lobster

Time 50m

Yield 2 serving(s)

Number Of Ingredients 18

4 (6 inch) flour tortillas
1 lobster tail, steamed, shell off
1 tablespoon butter
4 tablespoons black bean puree (recipe below)
4 slices avocados
4 teaspoons arbol chiles, sauce (recipe below)
chopped cilantro (to garnish)
1/2 cup dried black beans
1 1/2 cups water
1/4 small onion
salt
1 dried arbol chile
1/4 small onion, chopped
1 garlic clove, minced
1 tablespoon tomato paste
1 cup heavy cream
salt
cilantro

Steps:

  • Roughly chop the lobster. In a pan melt the butter, add the lobster and season with salt. Cook just until heated through; remove from heat. Heat the tortillas in a skillet or on a griddle. Place 1-2 tsp black bean puree on each tortilla. Divide the lobster among the four tortillas. Drizzle the lobster with chile de arbol sauce. Place a thin slice of avocado on top, sprinkle with chopped cilantro and serve.
  • To Make the Black Bean Puree: Cook black bean and onion in water until tender. Add salt and puree until smooth.
  • Chile de Arbol Sauce: Lightly saute the chile, onion, garlic and tomato paste. Add heavy cream and simmer until cooked, approximately 5 minutes. Add salt to taste. Add cilantro and puree until smooth.

Nutrition Facts : Calories 905.5, Fat 57.1, SaturatedFat 32.8, Cholesterol 178.3, Sodium 702.5, Carbohydrate 80.5, Fiber 10.7, Sugar 4.6, Protein 20.6

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From thedailymeal.com


NORWAY LOBSTER TACOS - CLEARWATER
Clearwater Norway Lobster Tacos with Chipotle Crema, Pineapple Pico de Gallo and Mango Slaw. Ingredients. 2.5 lb Clearwater Norway Lobster Clusters, reserve frozen 2 tbsp Oil 2 tbsp Butter 2 Limes Pinch Salt 250 ml Sour Cream, full fat 2 Canned Chipotle peppers in adobo sauce, finely chopped to form a paste 1/2 cup Fresh basil, chopped
From clearwater.ca


LOBSTER ROLL TACOS FROM THE FITCHEN
2018-01-06 Instructions. In a large pot, bring water to a rolling boil. Add salt and lobster tails. Boil 10-12 minutes until the shells turn red. While the lobster is cooking, make the sauce! Combine mayonnaise, lemon juice, parsley, sriracha, pepper, and cayenne in a small bowl and whisk together until smooth.
From thefitchen.com


LOBSTER TACOS WITH AVOCADO BAJA SAUCE - JUST ME AND THE CLAMS
2016-05-17 Throw the entire ancho pepper on the grill as well, and cook until the skin is blackened (about 4 minutes each side). Remove the lobster meat from the shells, chop roughly, drizzle a squeeze of lemon over them, and set aside. Place the tortillas on the grill and toast on each side (1-2 minutes each side), then set aside.
From meandtheclams.com


LOBSTER TACOS - PLAIN.RECIPES
Ingredients. 4 lobster tails; salt and ground black pepper to taste; 1/4 cup red guajillo chile sauce (such as Herdez(R)) 1 tomato, diced, divided; 3 green onions, chopped
From plain.recipes


RED LOBSTER SHRIMP TACOS COPYCAT - THERESCIPES.INFO
Preheat oil to 350 degrees F. Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30 to 60 seconds or until golden brown. Remove with …
From therecipes.info


LOBSTER TACOS | LOBSTER | JENNY SHEA RAWN
2021-09-22 Heat for 2-3 minutes until lobster meat is warmed through. Remove from heat. Add Old Bay seasoning to sour cream, stir to combine. Set aside. Assemble tacos by adding thinly sliced red cabbage, avocado, corn, lobster meat, cilantro, pickled red onion and Old Bay sour cream. Serve with lime wedges.
From jennyshearawn.com


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