Did you say easy lobster taco recipe? Yes, that is exactly what I said! With a few chops and dices, you can have a taste of New England right in your hands in mere minutes. Full of meaty Maine lobster, fresh tomato, peppers, and shallots, this is a great twist of your typical Taco Tuesday night.
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The Best Lobster Tacos
I have a confession. I like lobster, but I don't LOVE lobster. It can very easily be overcooked and when that occurs, all bets are off; not even dunking in melted butter can save it. So, I tend to be a bit on the cautious side when I order it.
I've had some spectacular lobster– one that comes to mind is at a place in Mystic, CT who served the most divine lobster roll you would ever want to sink your teeth into. It was very simple; served hot on a hot dog bun drenched in butter with a little lemon wedge. That was it.
Simple and delicious and leaving the diner (me!) wanting another one!
I do like fish tacos and wanted to test out a lobster filling to see how it would fare as a taco filling and I wasn't disappointed!
Easy Lobster Taco Recipe
For this recipe, my local fishmonger did not have cooked lobster meat so I used frozen. It is premium meat- mostly the sweet meat from the claw and still had the wonderful salty taste of the sea, much different than oven roasted shrimp and worked really well.
How to Serve Lobster Tacos
I preferred the blue corn taco shells because they offer a richer flavor than the traditional soft tortillas. I think they add great flavor to the overall dish.
Can I Use Lobster to Make Something Else?
Yes! If you are not a taco fan, then try making BBQ Lobster Tails! You can have a taste of summer in your hands! You can also enjoy the filling as a salsa, quesadilla or over a bed of greens for a nice salad.
What Tools Should I have to Make Lobster Tacos
Here are some of my favorite tools to have on hand when making these delicious tacos.
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- 2 cups poached lobster meat, chopped
- 2 cups fresh tomatoes, diced
- 1 small bell pepper, diced
- 1 large shallot, minced
- 1 clove garlic, minced
- 2 tbsp. finely chopped flat leaf parsley, fresh
- Zest & juice of 1 lemon
- 1 tsp. champagne or sherry vinegar
- 1 tbsp. extra-virgin olive oil
- Pinch: Cayenne pepper, kosher salt & fresh ground black pepper.
- 1 pkg of favorite tortillas- taco size. ( If you can find blue corn tortillas, use those! )
- In medium bowl, combine all ingredients. Stir gently.
- Cover with plastic wrap and place in refrigerator for at least 2 hours.
- Spoon into soft taco shells and serve with wedge of lemon.
Amount Per Serving: Calories: 337 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 108mg Sodium: 615mg Carbohydrates: 27g Fiber: 4g Sugar: 5g Protein: 35g