Lobster Tacos served on corn tortillas with melted Mexican Cheese. Sweet lobster meat dipped in garlic, lime, chile butter joins fresh Colorado sweet corn, roasted poblanos and avocado. Served on corn tortillas and sprinkled with cilantro this is a royal treat of a taco for your next Taco Tuesday.
Lobster Meat for Tacos
I have to admit, I’m not one that cooks lobster much. First of all, there’s this landlocked excuse that I use. Seafood is expensive and whole lobster tops the charts on the exorbitant $$$ side.
I can’t bear to kill my own food. There … I’ve said it.
In culinary school one of the tasks that we had to complete was to place a live lobster on our cutting board and drive the point of a knife straight down through its skull. Hated it. But I guess I’d rather take that route than throw the poor things into boiling water.
I’ve broiled Lobster Tails and love them. So easy. So delicious. But still I wrestle with extracting that meat from the shell once it’s cooked. With that said, Whole Foods to the rescue.
Whole Foods is my preferred outlet for purchasing seafood. For several reasons, but the main one is simply that I trust their purchasing practices. I’m hardly ever, EVER disappointed in the quality.
They’ve been offering little packages of steamed chunk lobster meat. Could it get any more convenient than that? And that’s what I used for these lobster tacos. So easy.
If you can’t find these convenient tubs of chunk lobster, just steam or broil two lobster tails for these lobster tacos.
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.
Supporting Actors, What Did I Serve for Sides?
Simple. Just warm up your favorite can of beans. Whether they be black beans, red beans or chile beans. Just make sure to sprinkle them with Mexican Crumbling Cheese and chopped cilantro. Cotija is my choice.
And white rice. I like jasmine or basmati. Again, don’t forget that topping of Mexican cheese and chopped cilantro. And if you’re want to get adventurous, you can even chiffonade fresh basil leaves. Just stack about three fresh basil leaves on top of each other, roll them up starting at the stem end, working towards the tip of the leaf. Then slice the leaves into ribbons.
Recipe for Lobster Tacos with Toasted Sweet Corn and Roasted Poblanos
These lobster tacos were a true culinary treat. The sweet buttery lobster meat blended perfectly with the toasted fresh sweet corn. The earthy flavor and subtle heat from the roasted poblano pepper brought fiesta to the dish. And creamy chunks of avocado and the melted cheese added a silky component.
A squeeze of lime always brings a brightness of flavor to any meal.
This recipe is for four tacos. One taco per person. I find that with beans and rice and the richness of the lobster, one taco per person makes a filling meal.
I hope you give these lobster tacos a try and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite Lobster Taco recipe, let me know, I’d love to give it a try.
More Seafood Tacos Recipes
- Shrimp Tacos with Lime Dressing and Crunchy Vegetables
- Crispy Fish Tacos with Hoisin Tarter Sauce
- Baja Shrimp Tacos with Pineapple Lime Slaw
- Tequila Lime Fish Tacos
Sweet lobster meat dipped in garlic, lime, chile butter joins fresh Colorado sweet corn, roasted poblanos and avocado. Served on corn tortillas and sprinkled with cilantro this is a royal treat of a taco for your next Taco Tuesday.
- 6 Tablespoons Unsalted Butter divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Chimayo Chile Powder or ancho
- 1/2 lime juiced
- 1/2 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
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.
A squeeze of lime juice over the finished taco adds important flavor and brightness. Don’t skip this step.
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.
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