Lobster Tacos Recipe

If lobster is whole cooked, remove meat from shells and chop into bite-size chunks (about 1-inch). Pat dry with paper towel.

Mince garlic finely. In a medium skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 30 seconds—do not brown.

Add lobster meat to the skillet, stir to coat, then add smoked paprika, lime juice, salt, and pepper. Sauté just until lobster is warmed through, about 1–2 minutes (lobster is already cooked; avoid overcooking). Remove from heat and keep warm.

Bring a small pot of water to a gentle boil. Add tomatillos and jalapeño and boil 3–4 minutes until tomatillos soften and turn dull green. Alternatively, broil on a sheet pan for 6–8 minutes, turning once.

Transfer hot tomatillos and jalapeño to a blender or food processor. Add cilantro, chopped onion, lime juice, salt, and 1–2 tablespoons water. Purée until smooth, adding water to reach a spoonable salsa consistency. Taste and adjust salt or lime as needed. Chill or keep at room temperature.

Combine diced tomatoes, red onion, cilantro, lime juice, salt, and optional jalapeño in a bowl. Mix gently and let rest 10–15 minutes for flavors to meld. Keep chilled until assembly.

Heat a small skillet over medium-high heat with 1 tsp olive oil. Add corn and cook, stirring occasionally, until slightly charred, about 3–4 minutes.

Reduce heat to medium, add drained black beans, cumin, salt, and lime juice. Stir to combine and warm through, about 1–2 minutes. Remove from heat and set aside.

In a bowl, whisk together mayonnaise, sour cream, lime juice, honey, salt, and pepper until smooth.

Add shredded cabbage and carrot to the dressing and toss until evenly coated. Taste and adjust seasoning. Refrigerate briefly if making ahead.

Warm the flour tortillas: heat a large skillet over medium-high heat, brush lightly with olive oil or butter, and warm each tortilla 20–30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean towel to stay warm.

To assemble each taco: place 2–3 tablespoons of slaw in the center of a warmed tortilla, add 2–3 tablespoons of the black bean & corn mixture, then top with 2–3 ounces (about 2–3 tbs) of warm lobster meat.

Spoon 1–2 tablespoons tomatillo salsa over the lobster and add 1–2 tablespoons pico de gallo. Top with a slice or two of avocado and garnish with cilantro leaves. Finish with a squeeze of lime and hot sauce if desired.

Repeat with remaining tortillas. Serve immediately while lobster and tortillas are warm.