Lobster Tacos Recipe

Prepare Lobster (if using live/cooked lobster)

If using live lobster, steam or boil until cooked, cool slightly, remove meat from tails and claws, and chop into 1/2-inch pieces to yield about 1 cup. If using pre-cooked lobster meat, roughly chop to the same size.

In a medium bowl combine 1 tablespoon olive oil, smoked paprika, cayenne, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss the chopped lobster gently to coat.

Heat a skillet over medium-high heat. Add the coated lobster and sear 1 to 2 minutes just to warm and lightly caramelize (do not overcook — lobster should remain tender). Remove from heat and stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro. Taste and adjust salt/pepper.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon sriracha, 1/2 teaspoon hot sauce (if using), 1/2 tablespoon fresh lime juice and 1/2 teaspoon honey until smooth.

Season to taste with 1/8 teaspoon kosher salt and additional sriracha or lime if desired. Transfer to a squeeze bottle or small serving bowl and refrigerate until assembly.

Heat 1 to 1 1/2 inches of neutral oil in a heavy skillet or pot over medium-high heat until it reaches 350°F (175°C) or a small piece of tortilla bubbles and browns quickly.

Working in batches, fry the corn tortillas one at a time for 25–40 seconds per side until crisp and lightly golden (they will bubble and crisp). Use tongs to fold them into a taco shape while hot and place on paper towels to drain. Alternatively, for fewer splatters, brush oil on both sides of tortillas and bake at 425°F (220°C) for 6–8 minutes, flipping once, then fold while warm.

Season the hot shells lightly with a pinch of fine sea salt.

Fill each crispy shell with approximately 2 tablespoons shredded iceberg lettuce, then 2 tablespoons warm lobster meat (about 2–3 tablespoons per taco depending on size).

Drizzle 1 to 1.5 teaspoons spicy mayo over the lobster in each taco. Add a few pickled red onion pieces if using, and finish with a small cilantro leaf on top.

Serve tacos immediately with lime wedges on the side for squeezing over and an extra bowl of spicy mayo for dipping.