Lobster Tacos Recipe
with roasted corn-tomato salsa, black beans & choice of tortillas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lobster Filling
Roasted Corn-Tomato Salsa
Black Beans
Tortillas
Method
Lobster Filling
- 1
Prepare Lobster Filling
In a mixing bowl, combine the chopped lobster meat, olive oil, lime juice, minced garlic, chopped cilantro, salt, and black pepper. Mix gently until the lobster is evenly coated. Set aside.
Roasted Corn-Tomato Salsa
- 2
- 3
Mix Salsa Ingredients
In a bowl, combine the roasted corn, halved cherry tomatoes, chopped red onion, finely chopped jalapeño, lime juice, chopped cilantro, and salt. Mix well and let it sit for at least 10 minutes for the flavors to meld.
Black Beans
- 4
Prepare Black Beans
In a small saucepan, combine the drained and rinsed black beans, cumin, garlic powder, and salt. Heat over medium heat until warmed through, stirring occasionally.
Tortillas
- 5
Warm Tortillas
Warm the corn or flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are flexible and heated through.
Assembly
- 6
Assemble Tacos
To assemble, place a spoonful of the lobster filling on each tortilla, followed by a generous scoop of roasted corn-tomato salsa and a spoonful of black beans. Serve immediately.