Lobster Tacos Recipe

Prep lobster

If using whole cooked lobster or frozen pre-cooked, chop meat into 1/2- to 3/4-inch pieces, removing cartilage. Measure 1 cup loosely packed.

In a medium skillet, melt 2 tablespoons unsalted butter over medium heat until foaming. Add 1 teaspoon minced garlic and 2 tablespoons finely chopped shallot and sauté 30–60 seconds until fragrant and softened but not browned.

Add lobster chunks to skillet and toss gently to coat. Cook 1–2 minutes just to warm through—do not overcook lobster or it will become tough.

Remove skillet from heat and stir in 1 tablespoon fresh lime juice, 2 tablespoons chopped cilantro, 1 teaspoon smoked paprika, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and optional 1/4 teaspoon cayenne. Taste and adjust seasoning. Keep warm while you prepare tortillas and slaw.

In a small bowl combine 1/2 cup sour cream (or Mexican crema) with 1 teaspoon lime zest, 1 tablespoon lime juice, 1/2 teaspoon hot sauce (optional), and 1/4 teaspoon salt. Whisk until smooth. Taste and adjust lime or salt. Refrigerate until assembly.

In a medium bowl combine 2 cups thinly sliced green cabbage, 1/2 cup thinly sliced red cabbage, and 1/2 cup julienned or grated carrot.

In a small jar or bowl whisk 1 tablespoon rice vinegar, 1 teaspoon olive oil, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until combined. Pour dressing over cabbage mixture and toss to coat. Stir in 2 tablespoons chopped cilantro. Let sit 5–10 minutes to mellow and slightly wilt the cabbage.

Warm tortillas: heat a large skillet or griddle over medium-high. Lightly brush each tortilla with a little butter or oil (about 1 teaspoon total for several tortillas) and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place a warm tortilla on a plate, spread about 1 tablespoon of the crema down the center, top with 2–3 tablespoons dressed slaw, then spoon 2–3 tablespoons warm lobster filling (adjust to preference). Add 2–3 slices of avocado if using, and garnish with extra cilantro leaves.

Serve immediately with lime wedges for squeezing over the tacos.

Leftover notes: keep lobster refrigerated and consume within 24 hours. Store crema and slaw separately to maintain texture.