Cook Time:
5 mins
Prep Time:
5 mins
Yields:
5-6 tacos
Chef notes
This is a fun shake-up on traditional lobster cuisine. Fresh, bright Mexican-inspired flavors pair perfectly with the natural sweetness of lobster. It's an unexpected and exciting dish that is tailor-made for summer.
Technique tip: If using corn tortillas, use two tortillas for each taco.
Swap option: Try adding guacamole or cubed avocado to this recipe.
Ingredients
- small flour or corn tortillas
- Maine lobster meat
- drawn butter
- shredded cabbage
- cilantro-lime taco sauce, store-bought or homemade
- pico de gallo, store-bought or homemade
- lime wedges
Preparation
1.Warm tortillas in a pan over medium heat.
2.In a separate pan, gently warm your lobster meat with the butter.
3.Arrange tortillas side by side and place a pinch of shredded cabbage in each taco. Evenly distribute the warmed lobster meat among the tacos and top with taco sauce and pico de gallo. Serve with lime wedges for squeezing.
