Lobster Tacos

Lobster Tacos 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.


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

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 7 mins

    TOTAL : 27 mins

    SERVING : 4

    YIELD : 8 tacos

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

  • 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.

Per Serving: 458 calories; protein 31g; carbohydrates 44.8g; fat 17.4g; cholesterol 92.3mg; sodium 1179.4mg. Serve on corn tortillas if you prefer.