This Lobster tacos recipe is easy and delicious. Full of meaty Maine lobster, fresh tomato, peppers, and shallots, this is a great twist of your typical Taco Tuesday night.
The Best Lobster Tacos
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.
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!
Delicious lobster taco ingredients
- Poached lobster meat, chopped
- Fresh tomatoes, diced
- Bell pepper, diced
- Shallot, minced
- Garlic, minced
- Finely chopped flat leaf parsley, fresh
- Zest & juice of 1 lemon
- Champagne or sherry vinegar
- Extra-virgin olive oil
- Cayenne pepper, kosher salt & fresh ground black pepper.
- Taco Shells
Related recipes: Steak Tacos, Surf & Turf Appetizers, Roasted Shrimp Cocktail, Air-Fryer Salmon, Orange Glazed Salmon, Roasted Garlic Shrimp
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.
Add to that the bounty from the local farmer’s market of ripe tomatoes, peppers, and herbs the taste is so fresh!
If you can't find frozen lobster in the seafood department, order it online from Lobster Anywhere! They ship all kinds of fresh Maine lobster from whole lobsters, tails, bisque, and lobster meat! They also carry other seafood too, so be sure to check them out!
Lobster Dinners: Perfect Gift for The Holidays! Shipped ANYWHERE in the US!!
How to make lobster tacos
This healthy lobster taco recipe is so easy, especially when using cooked lobster meat. All you really have to do is mix, fill, and enjoy!
In medium bowl, combine all ingredients. Stir gently.
Cover with plastic wrap and place in refrigerator for at least 2 hours so the flavors have time to marinate.
Spoon into soft taco shells and serve with wedge of lemon.
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.
A bit of Creme Fraiche
(or you could use sour cream) drizzle on top of these lobster tacos, and you are in business.
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 lobster filling as
- Salsa
- Over scrambled eggs or as a filling in a delicious quiche recipe
- Quesadilla
- 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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Easy Lobster Taco Recipe
Lobster Tacos are quick and full of plump juicy lobster meat and full of flavor. An easy way to enjoy lobster! Make a great twist on Taco Tuesday or any day!
Ingredients
- 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! )
Instructions
- In a medium bowl, combine all ingredients. Stir gently.
- Cover with plastic wrap and place in the refrigerator for at least 2 hours.
- Spoon into soft taco shells and serve with wedge of lemon.
Recommended Products
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Prepworks by Progressive Ceramic Butter Warmer Fondue Set -
Granite Ware Covered Boiler, 19-Quart -
Hiware 19-piece Seafood Tools Set includes 6 Crab Crackers, 6 Lobster Shellers, 6 Crab Leg Forks/Picks and 1 Seafood Scissors & Storage Bag - Nut Cracker Set -
Chef'n FreshForce Citrus Juicer (Lemon) -
Citrus Lemon Zester & Cheese Grater by AdeptChef - Parmesan Cheese, Lemon, Ginger, Garlic, Nutmeg, Vegetables, Fruits - Razor-sharp Stainless Steel Blade Protective Cover, Dishwasher Safe -
YOUTAI Oven Mitts and Pot Holders, 4PCS Oven Mitts Set, Heat Resistant up to 572 F/300°C Non-Slip Food Grade Kitchen Mitten Silicone Cooking Gloves for Kitchen, BBQ Cooking Baking Grilling
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 647Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 217mgSodium: 1224mgCarbohydrates: 48gFiber: 6gSugar: 9gProtein: 70g
Original post: 6/3/19
Updated Post 12/5/20
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Patti
Sunday 17th of July 2016
I was expecting a recipe for a warm taco. I actually love that this is served cold. When it's so hot outside, I love when I can do any cooking early in the morning and not turn on the stove for the rest of the day. This recipe is perfect.
Kelly Pugliano
Saturday 23rd of July 2016
It really is a nice alternative for tacos- even cold!