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+ servings

Lobster Tacos

Jenny Shea Rawn
Flour tortillas topped with smashed avocado, red cabbage, fresh corn, buttery sweet lobster meat, pickled red onion and cilantro. These lobster tacos are fresh and crisp and packed with seafood goodness.
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4
Calories 617 kcal

Ingredients
  

  • 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

For serving

  • 1 lime cut into wedges

Instructions
 

  • 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. 

Notes

*To heat tortillas, place a cast-iron skillet over medium heat. Add tortillas and heat 30-60 seconds, flip, then heat an addition 30-60 seconds or until tortilla puffs a bit and develops a bit of color and light char. Repeat with all tortillas and keep warm in a clean dish towel. Alternatively, you can carefully heat tortillas one at a time directly over a gas flame, flipping tortillas with tongs and keeping a very close watch so they don’t catch fire. Alternatively, heat for 30 seconds in the microwave. 
**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. 

Nutrition

Calories: 617kcalCarbohydrates: 62gProtein: 25gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 153mgSodium: 1134mgPotassium: 898mgFiber: 8gSugar: 10gVitamin A: 1935IUVitamin C: 71mgCalcium: 269mgIron: 5mg
Keyword Lobster Tacos
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