Best Lobster Taco Recipe | LobstahBox
May 3, 2017

Best Lobster Taco Recipe

These are no ordinary tacos. These are Lobster Tacos and they are Muy Bueno! If you’re looking to spice up your taco nights with fresh lobster meat and all the necessary toppings, we’ve got the perfect recipe for you.  Not only are these so darn tasty, but we’re sure it’s a crowd-pleaser and you’ll truly impress your friends next time you’re hosting game night/BBQ’s/Taco Tuesday/girl’s night/boy’s night/poker night/spring soiree or just another dinner party!  Did we get it all?


Corn Tortillas
1 pound Maine Lobster Meat
1 ear of fresh corn off the cob
1 Avocado – pitted, sliced and diced
(optional) Crumbled Cotija cheese or Queso Fresco

Pico de Gallo
2 Roma Tomatoes – diced
1 ear of fresh corn off the cob
1 Onion – diced
1/2 Jalapeno – finely minced
2-3 Garlic Cloves, finely minced
1 TBSP Fresh Cilantro, finely chopped
¼ TSP Salt
Lime juice from half of a lime
Lemon juice from half of a lemon
1 TBSP vinegar
2-3 Grinds of freshly ground pepper

STEP 1 – Prepare Pico de Gallo. In a bowl, combine the tomatoes, onions, jalapeno, corn, garlic and cilantro. Add lime, lemon juice and vinegar. Season with salt and pepper to taste. Set aside.
STEP 2 – Prepare lobster meat. Chop lobster meat into quarter size pieces.
STEP 3 – Melt butter on a pan or skillet over medium heat. Toss chopped lobster meat in hot melted butter over the stove top for a few minutes. Turn off stove top and set aside.
STEP 4 – In a separate pan or skillet, turn on stove top to medium heat. Warm corn tortilla over the pan/skillet for 30 sec-1 min on each side. Remove from heat.
STEP 5 – Assemble your tacos. Portion lobster meat on tortillas. Add the pico de gallo and avocado.
STEP 6 – Season with cotija cheese or queso fresco. Enjoy!



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