Name: Ghost Donkeys Lobster Tacos Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb cooked lobster meat (chopped); 2 tbsp unsalted butter; 2 cloves garlic (minced); 1 each shallot (finely minced); 1 tbsp fresh lime juice; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.75 tsp sea salt; 0.25 tsp black pepper; 2 tbsp fresh cilantro (chopped); 8 each small corn or flour tortillas; 2 cups green cabbage (thinly shredded); 1 cup red cabbage (thinly shredded); 0.5 cups mayonnaise; 0.25 cups sour cream or Greek yogurt; 1 tbsp apple cider vinegar; 1 tsp honey; 0.5 tsp salt (for slaw); 0.25 tsp black pepper (for slaw); 2 each fresh lime wedges; 1 tsp chipotle in adobo (finely chopped); 0.25 cups mayonnaise (for sauce); 1 tsp lime juice (for sauce); 1 each avocado (sliced); 0.25 cups cotija or feta (crumbled); 2 tbsp extra cilantro (for garnish); 1 tsp olive oil (for tortillas)

Method

Lobster Filling

Prep lobster

If using whole cooked lobster or tails, pick meat from shells and chop into 1/2-inch pieces to yield about 1 pound. Pat dry with paper towel.

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter. When the butter is foamy, add the minced garlic and finely minced shallot and cook, stirring, for 1 to 1 1/2 minutes until fragrant and translucent but not browned.

Add the chopped lobster meat to the skillet and toss to coat. Cook 2 to 3 minutes just to warm through and to allow flavors to meld — lobster can overcook quickly, so avoid prolonged heating.

Stir in 1 tablespoon lime juice, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 3/4 teaspoon sea salt and 1/4 teaspoon black pepper. Cook another 30 seconds, then remove from heat.

Fold in 2 tablespoons chopped fresh cilantro. Taste and adjust seasoning with a pinch more salt or lime juice if needed. Keep warm while you finish the slaw and sauce.

Taco Assembly & Slaw

Make the slaw: In a medium bowl combine 2 cups shredded green cabbage and 1 cup shredded red cabbage.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Pour the dressing over the shredded cabbage and toss until evenly coated. Taste and adjust with a squeeze from a lime wedge if you prefer brighter acidity. Refrigerate the slaw until ready to assemble (can sit 10–30 minutes).

Warm tortillas: Heat a dry skillet or griddle over medium-high. Lightly brush each tortilla with a little olive oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Sauce & Garnish

Make the chipotle-lime sauce: In a small bowl combine 1/4 cup mayonnaise, 1 teaspoon finely chopped chipotle in adobo and 1 teaspoon lime juice. Stir until smooth and taste; add more chipotle for heat if desired.

Slice 1 avocado and crumble 1/4 cup cotija or feta. Have extra cilantro and lime wedges ready for finishing.

Assemble tacos: Lay a warm tortilla flat, spread about 1 tablespoon of the chipotle-lime sauce down the center, top with a heaping 1/4 cup of cabbage slaw, then 2 to 3 ounces (about 1/4 of the lobster filling) of warm lobster meat.

Top each taco with a couple slices of avocado, a sprinkle of crumbled cotija, and a few leaves of chopped cilantro. Finish with a quick squeeze of fresh lime juice over the top.

Serve immediately while lobster is warm. Leftover components (slaw and sauce) can be refrigerated for up to 2 days; gently reheat lobster in butter over low heat if needed.