Lobster Tacos
This recipe crafts delicious lobster tacos featuring tender, seasoned lobster mixed with a savory red guajillo chile sauce. Served in warm flour tortillas, it's complemented by fresh ingredients like diced tomato, green onions, creamy avocado, crisp lettuce, and shredded cheese. A quick and vibrant dish perfect for a light yet satisfying meal.
Equipment
- 1 Large Pot For boiling or steaming lobster
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Mixing Bowl
- 1 skillet For warming tortillas
Ingredients
Main
- 4 lobster tails
- salt and ground black pepper to taste
- 0.25 cup red guajillo chile sauce such as Herdez®
- 1 tomato diced, divided
- 3 green onions chopped
- 0.25 cup shredded Colby-Monterey Jack cheese
- 8 6 inch flour tortillas
- 1 small avocado sliced
- 0.5 cup shredded lettuce
Instructions
- Bring a large pot of salted water to a rolling boil. Add the lobster tails and cook for 5-7 minutes, or until the shells turn bright red and the meat is opaque and cooked through.
- Carefully remove the lobster tails from the pot and plunge them into an ice bath to stop the cooking process immediately. Once cool enough to handle, remove the meat from the shells and chop into bite-sized pieces.
- In a medium bowl, combine the chopped lobster meat with the red guajillo chile sauce. Season with salt and ground black pepper to taste, mixing gently to ensure the lobster is evenly coated.
- Prepare your fresh toppings: Dice half of the tomato, finely chop half of the green onions, slice the small avocado, and ensure the shredded lettuce and Colby-Monterey Jack cheese are ready.
- Warm the flour tortillas: Heat a dry skillet over medium-high heat and warm each tortilla for about 15-20 seconds per side until pliable and slightly browned, or wrap them in a damp paper towel and microwave for 30 seconds.
- To assemble the tacos, place a warm tortilla on a serving plate.
- Spoon a generous portion of the lobster mixture into the center of each tortilla.
- Garnish each taco with shredded Colby-Monterey Jack cheese, sliced avocado, the remaining diced tomato, and the remaining chopped green onions.
- Top with shredded lettuce for added freshness and crunch.
- Serve immediately and enjoy your fresh lobster tacos.
Notes
Precision in cooking lobster is key; avoid overcooking to maintain its delicate texture. Steaming is often preferred over boiling as it helps retain more of the lobster's natural sweetness and tenderness. For an elevated flavor, consider a quick butter-poach or light sear on the cooked lobster meat after chopping, before mixing with the chile sauce. Taste the guajillo chile sauce before adding; adjust seasoning with salt and pepper. A squeeze of fresh lime juice over the avocado slices will brighten their flavor and prevent browning. To enhance the tortillas, warm them on a dry skillet until slightly charred for a subtle smoky note, or lightly brush with oil and warm in the oven.