Light and refreshing, these Lobster Tacos are a great way to celebrate Summer produce. Sweet and buttery, this is a royal treat for your next Taco night.
What You Can Expect From This Recipe
This is somewhat of an extravagant take on fish tacos, don’t you think? However, lobster tacos are very common on the Pacific coast of Mexico. I had my first at a popular lobster restaurant in Cabo.
However, my version of more of a Southwestern taco rather than Baja style.
This recipe comes together very easily. Especially if you have a quality seafood market that offers tubs of steamed chunk lobster meat. Like my local Whole Foods.
If you can’t find these convenient tubs of chunk lobster, just steam, broil or oven roast two lobster tails for these lobster tacos. It’s an easy task and a quick one.
This is a recipe perfect for taking advantage of sweet corn season. And poblano peppers are just hitting our Colorado Farmer’s Markets at about the same time.
That’s really all these lobster tacos are. Simple, buttery, with that wonderful Summer sweetness from the corn. It simply wouldn’t be a taco with some sort of chile pepper. Earthy flavored Poblano peppers add just the right amount of spicy heat.
Add some creamy avocado, cilantro and sprinkle with salty cheese. A perfect combination for a great taco. Finish with a squeeze of lime, it adds a bright flavor to any meal like this.
With that said, I found an article that dives deep into waters on the subject of Cooking Lobster. I found some good info there.
To Make These Lobster Tacos
First let me point out that these lobster tacos are creamy rich and delicious. With fresh seasonal ingredients, I was very proud of the end result. Let’s take a look.
- I melted four tablespoons of butter seasoned with garlic powder, chile powder and lime juice in a large enough bowl to add the lobster meat. Once the butter mixture was melted, I stirred it well and mixed in the lobster meat. I set the bowl aside and let the meat soak up all of that flavor.
- I used two cups of fresh corn kernels, Colorado grown Silver Queen. In a skillet, I melted two tablespoons of butter then added the corn. I fried it until it started to brown.
- While the corn was cooking, I roasted two poblano peppers over my gas range. I placed them in a bag for about five minutes and then with my hands, removed most of the skin, chopped off the tops and removed seeds and then chopped them.
- I then warmed the corn tortillas by wrapping them in a damp paper towel and cooking them in the microwave for for two minutes at 50% power.
- Once they were warm, I grated Munster cheese on each tortilla and returned them to the microwave for about 30 seconds to melt the cheese.
- To build the tacos, I sprinkled on the charred corn, roasted poblanos, chunks of avocado and then the buttery lobster meat.
- Note: If you don’t want to mess with roasting poblanos, and if you’re looking for a little more heat. Just seed and devein jalapeno peppers, chop and cook them with the corn.
What To Serve It With
Try lobster tacos with a simple rice dish like this recipe for Oven Baked Rice. A Rick Bayless recipe I fell in love with many years ago.
Beans are always a traditional side for any Mexican meal. We love the rich flavor of these Bolita Beans with Smoked Paprika.
Recipe for Lobster Tacos with Toasted Sweet Corn and Roasted Poblanos
These lobster tacos are a true culinary treat. I hope you give them a try.
More Popular Taco Recipes
And if you’re interested in more, don’t miss my Tacos Category, you’ll find a ton of tasty recipes. The most popular being my recipe for Fried Tacos.
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Lobster Tacos with Toasted Sweet Corn
Ingredients
- 6 Tablespoons Unsalted Butter divided
- ½ teaspoon garlic powder
- ¼ teaspoon Chimayo Chile Powder or ancho
- ½ lime juiced
- ½ pound lobster meat cooked and pulled into chunks
- 2 cups fresh sweet corn cut from cob. About three ears of corn
- 2 medium poblano peppers roasted and chopped
- 8 yellow corn tortillas warmed in microwave
- 1 cup Muenster Cheese grated
- 1 avocado cut into chunks
- lime wedges for serving
Instructions
- Roast two poblano peppers over gas range until skin is charred. Then place them in a bag for about 5 minutes to steam. With your hands, remove most of the skin, chop off the top and remove seeds. Then chopped them. If you don't have a gas stove top range, you'll need to do this in your oven under the broiler. For the broiler, place the peppers on a sheet pan, watch them closely and turn frequently to char the skin.
- Melted 4 tablespoons of butter in a microwave safe bowl large enough to hold the lobster meat. Once melted add garlic powder, chile powder and lime juice. Stir well. Add the lobster meat and with a spoon, toss well with the butter mixture. Set the bowl aside and let the meat soak up all of that flavor.
- Melt the remaining two tablespoons butter in a skillet over medium high heat. Add the sweet corn kernels and cook, stirring often until the corn starts to brown. Keep warm by covering pan when corn is cooked.
- Warm the corn tortillas by wrapping them in a damp paper towel and cooking them in the microwave for for 2 minutes at 50% power.
- Once the tortillas are warm and steamy, place them on microwavable plates. Use two tortillas for each taco. Working quickly grate munster cheese on each tortilla and returned them to the microwave for about 30 seconds per plate to melt the cheese.
- To build the tacos, working quickly and as each plate of tortillas come out of the microwave from melting the cheese, sprinkle the charred corn, roasted poblanos, chunks of avocado and and top with the buttery lobster meat. Sprinkle on the chopped cilantro and serve with lime wedges.
- Serve with beans and rice.
Notes
Nutrition
Lobster Tacos … It’s What’s for Dinner
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
When I was in Phoenix we made lobster rolls. My brother bought an entire box of frozen lobster tails at Costco and had a few left over from a party. Next time we’ll make tacos, OK?
How fun is that!! I like your brother. 🙂
Wow. Love the idea of lobster tacos. Brilliant recipe. I always let my fish monger cook the lobster for me — I’m with you on that killing thing!
Lobster Tacos? You’re killing me! Who needs a fish taco when they can have lobster. 🙂