Flour tortillas topped with smashed avocado, red cabbage, fresh corn, buttery sweet lobster meat, pickled red onion and cilantro. These seafood tacos are fresh and crisp and packed with lobster goodness.
We go through tons of flour tortillas over here. My six year old puts whatever I’ve made for dinner into a tortilla every night. He’s been know to wrap bagels and muffins in tortillas – there are no limits. Needless to say, we have taco night often at our house.
Seafood Tacos are the best tacos. Do you agree?
I happen to think no kind of taco beats a seafood taco. I’m talking: fried white fish, grilled white fish, grilled or baked salmon, shrimp, scallops – and, lobster tacos. Now, tacos are usually a pretty quick meal to pull together. Lobster tacos, on the other hand, if you’re steaming the lobsters yourself, is a different story. That would be a process.
Use precooked lobster meat.
For a weeknight meal like this, I won’t steam the lobsters myself. Instead, I buy the lobster meat (cooked and plucked) from our local fish market. That makes my life so much easier and makes this meal that much more simple.
Now, if you have time, by all means, go ahead and steam your own lobsters. (Check out my post on How to Cook Lobster for a lobster cooking tutorial). Or, go the convenience precooked and pre-plucked route like I did. And, if you live an area where fresh lobster meat isn’t available, frozen lobster is a great option as well. In fact, I always have some frozen lobster in my freezer for occasions like lobster taco night.
How do you make lobster tacos?
For these lobster tacos, you’ll gather all the fixins:
- red cabbage
- corn (I used fresh corn here, but you can use frozen)
- pickled red onion
- lime wedges
Then you’ll mix together Old Bay seasoning and sour cream and warm your tortillas (either over an open flame on the stovetop or in the microwave). Then warm the butter in a pan and toss the lobster meat around until warmed through. After those quick steps you’re ready to assemble your easy lobster tacos!
How do you make the pickled red onion?
To make the pickled onion, combine 1 thinly sliced red onion with 1 cup seasoned rice vinegar, 1 teaspoon sugar and 1/2 teaspoon salt in a medium sized bowl. Toss well. Refrigerate until ready to serve, ideally overnight. These pickled onions will last for about a week in the fridge.
Do you love lobster as much as we do? If so, you’ve gotta try:
Here’s how to make this taco recipe:
- 4 ears corn shucked (or about 2.5 cups frozen cooked corn)
- 1/2 cup sour cream
- 1 teaspoon Old Bay Seasoning
- Flour tortillas warmed*
- 4 tablespoons salted butter
- 3/4 pound lobster meat
- 1/2 red cabbage thinly sliced
- 1 avocado mashed
- 1/2 cup chopped cilantro
- 1/4 cup pickled red onion** See notes for directions on making pickled red onion
- 1 lime cut into wedges
- Bring a large pot of water to a boil. Add corn and boil for 3-4 minutes. Remove from pot. Let cool slightly, then cut kernels off cob. Heat tortillas*.
- Add butter to a medium non stick skillet over medium low heat. When melted, add lobster meat. Heat for 2-3 minutes until lobster meat is warmed through. Remove from heat.
- Add Old Bay seasoning to sour cream, stir to combine. Set aside.
- Assemble tacos by adding thinly sliced red cabbage, avocado, corn, lobster meat, cilantro, pickled red onion and Old Bay sour cream. Serve with lime wedges.
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