Awesome Lobster Tacos
Lobster is pretty affordable right now since shipping to China was disrupted by the pandemic while the lobster fishing season was just getting into full swing. These tacos are pretty easy to pull together or you could just leave them on the skewers and make a dipping sauce (same as the butter mixture that you brush on) and eat them that way. I like how they fit right into the street taco size shells. If you’re not eating out right now these are a great stay in date night food.
I was a child when my grandmother came in off the beach with a lobster in each hand… just kidding. Here’s the recipe.
Awesome Lobster Tacos
Prep Time 30 minutes • Total Time .5 hours
Start with 4 tails for 2 people. That’s 4 mini tacos apiece.
Thaw the lobster tails either overnight in the refrigerator or in a bowl of water if you need them right now.
Chop up the onion and 1/2 bunch of cilantro, add to a bowl and stir to combine.
Preheat your grill on medium high and get it nice and clean. I used gas since I was cooking for two and I am low on charcoal.
Melt 2 tbsps butter in the microwave. Grate the garlic with a microplane or garlic press or chop it until it is super fine and add it to the butter. Add a tbsp of Powerful Pepper Company Taco mix to the butter and mix well. Set aside.
Using scissors cut the lobster tails on the top and bottom and remove them completely from their shells being careful to keep them whole. De-vein the lobsters and then skewer lengthwise through the thickest part of each side of the tail, two skewers each, so they keep their shape while grilling. Brush the tails with the butter mixture, dig deep to get all the good stuff at the bottom of the butter.
Brush both sides and set on a baking sheet for easy access while grilling.
Now it’s time to head outside for the grilling.
Start by grilling the corn tortillas on both sides to warm them up and then wrap them in some aluminum foil or a tortilla warmer if you have one. I found one online for just a few bucks and use it every time I make Mexican food now. You know they’re getting there when they start to puff up. Don’t worry if they get a little crispy, they will soften up when you wrap them all together.
Once those are off the grill and wrapped we can add the lobster tails. I start with the bottom side down first, but you do you. I don’t think it really matters.
Flip when they need it, once the flesh starts turning opaque about halfway up the tail and they start trying to bunch up.
Once they hit an internal temp of 130 or are opaque throughout you can take them off the grill and take them back to the cutting board. Cut each tail in half down the middle of the seam for your skewers.
You could stop here and just chow down or you can move on to your taco assembly. Put everything together.
Taco shell + lobster + onion and cilantro + sour cream + Powerful Pepper Company hot sauce = YEAH BOI
Serve with whatever sides you want. I like beans and rice.
- 4 4-5oz. frozen lobster tails
- 8 Bamboo skewers
- Powerful Pepper Co. Taco Mix
- 2 tbsps. or more good butter
- 1 clove garlic
- 1 small onion
- 1/2 bunch cilantro
- Sour cream
- 10 Street taco size taco shells
- Powerful Pepper Co. Hot sauce