Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Disappointed by restaurant lobster tacos, I created this recipe for great at-home lobster tacos my family enjoys. I used my grill pan for cooking inside.

Recipe Summary

prep:
20 mins
cook:
7 mins
total:
27 mins
Servings:
4
Yield:
8 tacos
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a lightly oiled grill pan over medium-high heat.

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  • Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.

  • Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.

  • Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.

Cook's Note:

Serve on corn tortillas if you prefer.

Nutrition Facts

458 calories; protein 31g; carbohydrates 44.8g; fat 17.4g; cholesterol 92.3mg; sodium 1179.4mg. Full Nutrition
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