Lobster tacos

These lobster tacos are so incredibly quick to make, easy to adapt with your favorite additions, as well as light and fresh. A delicious, easy meal.

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In years gone by, tacos were pretty rare as a meal in our house, but things have definitely changed. Now they're a regular feature, whether that's with made ahead pork carnitas, marinated and quick cooked carne asada or other variations.

I'm sure the kids like tacos partly for the excuse to eat with their hands, but we also all appreciate how easy they are to change up. Pretty much every part of them can be changed, making them work for different tastes, what you have and the season.

As we start to move into warmer weather, I like having some lighter choices and fish and seafood options are great for that. I know lobster can seem like a bit of an indulgence, but using lobster as a tacos filling helps stretch it out while still getting to enjoy it's delicious flavor. 

How to prepare lobster for tacos

We're incredibly lucky to live in the Northeast of the US where lobster is more common (even if still not exactly cheap) so we can buy fresh lobster which is ideal for these. However even if you are further from the sea, you can get some great frozen lobster that would work well. Just defrost it fully before using.

One of the few watch outs with lobster is that you don't want to overcook it. If you have cooked lobster meat, then follow the directions in the recipe below to just gently reheat it in some butter. It literally needs just a minute or two at most. The butter helps add some tasty flavor and also moisture to help avoid it drying out.

If you have uncooked lobster, whether that's a whole live lobster, or fresh or frozen, defrosted lobster tails, then cook it as is best for what you have, either steaming or grilling. You are usually best to either follow the directions from your fish monger or on the packet. Then break up the meat into smaller pieces ready to fill your tacos. If you like, you can mix in some melted butter for extra flavor.

Taco toppings to pair with lobster

As I say, one of the great things about tacos is you can change them up to suit your preferences and what you have, so don't feel constrained by what I list in the recipe.

However I have suggested them for a reason - the slaw is super simple and has a nice freshness from the lime and cilantro. Then the slightly sweet mango crema pairs perfectly with lobster too.

Other ideas to use in lobster tacos include:

• My mango jicama slaw is another tasty way to pair mango with the lobster.
• You could also use the simple Brussel sprout slaw in my sweet potato tacos.
• Add some heat with some mango habanero sauce or some chipotle cream as in my salmon tacos or with a spicy slaw.
• Add some refried beans or refried black beans instead of or as well as guacamole as a base.
• Add a chunky salsa, like mango avocado or grilled corn.

There really are so many options! In general, I'd keep to flavors that are gently sweet or citrus-y as these pair really well with the lobster. While you could go for tomato-based salsas or salsa verde, I don't think the flavors pair quite as well, personally.

Alternatives to lobster

While I know it might seem strange to suggest alternatives when this is, after all, a recipe for lobster tacos, but it's worth noting this the combination of fillings here works well with other things, too.

For example, langostino lobster, which is technically a different thing found on the West Coast, would also work well in these, as would shrimp/prawns and scallops. The mango crema and slaw would also work well with battered white fish or pan seared firmer fish like salmon or black cod, for example. 

Tips for making lobster tacos

These come together really easily and as I say, the lobster needs only the shortest warming time, if ready-cooked. So in terms of tips, the main thing is to get yourself prepared. 

Start by making your slaw and preparing other fillings like guacamole, if using. Make the mango crema (which is SO tasty) or other sauce of your choice. These can be done ahead if you know you are going to be short on time.

Then, warm tortillas at the same time as you warm the lobster. Both will be really quick and for both, warm over medium heat for a couple minutes at most. You can use both flour and corn tortillas for this, as you prefer.

Then, layer everything up in your tortillas and enjoy. More traditionally, you place the meat at the bottom and add lettuce/slaw on top but here I generally go the other way round, as much as anything to be able to see the yummy lobster. But the order is not so important, really, as everything will mingle as you wrap and take a bite.

Lobster tacos make such a delicious quick meal, perfect for Taco Tuesday or any excuse. They are light but filling, and a great way to make the slight indulgence of lobster go further in a really tasty way. I for one can't wait to make them again soon.

Try these other favorite tacos:

• Jerk spiced shrimp tacos
• Tacos al pastor (pork in pineapple-chili marinade)
• Sweet potato tacos
• Plus get more seafood recipes and 30 minute meals in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

This post was first shared in April 2017 and has been updated with new photos and additional information.

I originally shared this recipe in partnership with Lobster Anywhere who provided lots of delicious lobster for this post.

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