Lobster Tacos Recipe

Prep lobster

If using whole cooked lobster, remove meat from tail and claws and chop into 1/2-inch pieces until you have about 1 cup. Pat dry with paper towel.

Heat a large skillet over medium heat. Add olive oil and butter and let butter melt and foam but not brown, about 1 minute.

Add minced garlic and sauté 20–30 seconds until fragrant, taking care not to burn.

Add chopped lobster meat to the skillet. Season with smoked paprika, kosher salt and black pepper. Sauté, stirring gently, 1–2 minutes just to warm and coat lobster with the butter and spices—do not overcook.

Stir in lime juice and chopped cilantro, then remove skillet from heat. Taste and adjust seasoning if needed. Keep warm while preparing slaw and tortillas.

In a medium bowl combine mayonnaise, Greek yogurt, lime zest, honey, hot sauce (if using), salt and pepper. Whisk until smooth and balanced. Taste and adjust acidity or sweetness as needed.

Add shredded green and red cabbage and grated carrot to the bowl. Toss thoroughly to coat the vegetables with the dressing. Let sit 5–10 minutes to slightly soften, or refrigerate up to 1 hour for make-ahead.

Warm tortillas: Heat a clean skillet over medium-high. Brush each tortilla lightly with the reserved butter or oil and warm 20–30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean towel.

Assemble tacos: Place about 2 tablespoons of slaw in the center of each tortilla, then top with 2–3 tablespoons (roughly 2 oz) of the warm lobster mixture.

Garnish each taco with 2–3 slices of avocado, a few cilantro leaves and a squeeze of lime wedge. Serve immediately.

Optional: Serve with extra hot sauce or lime on the side.