Lobster Tacos

5 from 1 vote

Want an incredibly easy dinner? These buttery lobster tacos are the epitome of delicious eating. Less than 10 minutes to make.

Course entree, Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 331kcal

Author Beth Neels

Cost $15

Equipment

Ingredients

For the chipotle aioli

½ cup mayonnaise, homemade or store bought
3-6 dashes chipotle hot sauce
1 splash fresh lime juice
¼ teaspoon coarse kosher salt or sea salt
¼ teaspoon cracked black pepper

For lobster filling

½ pound cooked lump lobster meat
1 teaspoon unsalted butter
¼ cup red onion diced
½ teaspoon garlic, minced
½ teaspoon cumin
¼ teaspoon cayenne pepper or chili powder
1 pinch salt
1 pinch Black Pepper
8 Corn or Flour Tortillas
2 tablespoons Olive oil for frying

Instructions

For aioli

Add hot sauce and mayonnaise to a small bowl.
½ cup mayonnaise, homemade or store bought, 3-6 dashes chipotle hot sauce
Squeeze in some juice of half of a lime.
1 splash fresh lime juice
Add spices.
¼ teaspoon coarse kosher salt or sea salt, ¼ teaspoon cracked black pepper
Mix well. Refrigerate to let the flavors mingle. Can be made up to a day ahead.

For Lobster Filling

Add butter or oil to a small sauté pan. Add onion. Sauté for a couple minutes until onions soften and become fragrant.
1 teaspoon unsalted butter, ¼ cup red onion
Add garlic. Sauté until it becomes fragrant.
½ teaspoon garlic, minced
Add lobster and spices. Stir gently but often to mix spices in and heat lobster.
½ pound cooked lump lobster meat, ½ teaspoon cumin, ¼ teaspoon cayenne pepper or chili powder, 1 pinch salt, 1 pinch Black Pepper
Remove from heat and serve immediately.

To make tacos

Heat the tortillas however you like them. In the microwave, oven on top of your gas stove or lightly fry corn tortillas.
8 Corn or Flour Tortillas, 2 tablespoons Olive oil for frying
Assemble tacos with a few tablespoons of lobster and your favorite toppings. Drizzle with chipotle aioli. Enjoy!

Notes

If par cooking your own lobster for freezing and using later, don't cook them all the way through, that way it won't overcook when reheating.

If using store bought, precooked lobster, just briefly warm it so that it doesn't overcook and become tough.

To make homemade mayonnaise (aioli).

Store any leftover lobster filling refrigerate about 3 days.

Suggested toppings

We like to keep it simple with lobster tacos and just use lettuce and tomato so that the flavor of the lobster shines but other toppings can work as well.

lettuce
tomatoes
cheese
avocado
black olives
candied jalapenos
pickled red onion
sour cream or Mexican creme
your favorite salsa

Nutrition