Lobster Taco

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Yield: 8 servings
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Ingredients

Jicama Slaw: 

1/4 cup shredded jicama

1/4 cup thinly sliced red onion, (julienne)

2 tablespoons fresh lemon juice

2 tablespoons white balsamic vinegar

1 teaspoon salt

1/2 teaspoon ground white pepper

Jicama Slaw: 

1/4 cup shredded jicama

1/4 cup thinly sliced red onion, (julienne)

2 tablespoons fresh lemon juice

2 tablespoons white balsamic vinegar

1 teaspoon salt

1/2 teaspoon ground white pepper

Lobster Sauce:

1/4 cup whole buttermilk

2 tablespoons minced fresh cilantro

2 tablespoons sour cream

1 tablespoon fresh lemon juice

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon sriracha

2 pounds poached lobster tails, medium dice

8 fried flour tortillas

1 1/2 cups shredded lettuce, iceberg or Bibb

1 cup medium-dice tomatoes

1/2 cup tomatillo salsa verde

Lobster Sauce:

1/4 cup whole buttermilk

2 tablespoons minced fresh cilantro

2 tablespoons sour cream

1 tablespoon fresh lemon juice

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon sriracha

2 pounds poached lobster tails, medium dice

8 fried flour tortillas

1 1/2 cups shredded lettuce, iceberg or Bibb

1 cup medium-dice tomatoes

1/2 cup tomatillo salsa verde

Directions

  1. For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
  2. For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour. 
  3. To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.

Lobster Sauce:

  1. For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
  2. For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour. 
  3. To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.

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