Lobster Tacos is some of the best you’ll ever have. You just have to get out of your Americana hood and venture into the Mexican enclaves to get this stuff. Best lobster tacos of all time by a long shot. If you are a regular, you may already know how family tends to have something about lobster at every meal. Not less surprising, as it is simply so good.
I’ve been to Mexican restaurants where they served just plain boiled lobster tacos along with some cabbage slaw and a side of corn tortillas. Normally I’m not a big fan of cabbage slaw but the lobster tacos were outstanding. I could tell that there was some sort of special blend of spices going on inside the meat but I didn’t know exactly what it was. Was it cilantro? A lime just? No matter, I still had to come back for more.
Sometimes I’ve also found lime juice, avocado, and corn tortillas rolled up into a small bowl along with some sharp cheddar cheese and an onion, which worked well too. Sometimes I use the same small bowl for the vegetables, which are green onions, shredded carrots, and cauliflower. It works well too!
Sometimes I forget cauliflower and carrot and decide to go with green onions and lime. These work quite well too. I sometimes roll these up into small flatbreads. These are good for sandwiches too, and sometimes I heat them up briefly and put them onto my tortilla. I usually put the meat on first, then avocado and cheese on top. I throw the flatbreads in the microwave for a few seconds before eating.
Sometimes I add chopped baby lobster tails for additional protein and to heighten the taste. Sometimes I use Cayenne pepper, ground beef pinto beans, chopped tomatoes, and cilantro. I always remember to season these with salt and pepper first, but I don’t always use the full sprinkle of the spices. Sometimes I leave some on the sides.
In fact, there’s one very important step in making these tacos that goes unnoticed by many people. This is the fact that you should soak your lobster in fresh lime juice, not saltwater. The juice will preserve the freshness of the lobster, as well as maintain its color and flavor. That’s why I usually soak my lobster for an hour or two before making my lobster tacos.
Another way to dress up my lobster tacos is with pico de Gallo. I buy pico de Gallo, which is a condensed milk foam, at the supermarket. I usually have at least four cans of this in my refrigerator at all times. You can also just buy the stuff prepared, but it still comes in a convenient can.
Finally, I love dressing up my lobster tacos with some tasty fresh guacamole. Guacamole pairs very nicely with seafood, so I usually put some on top of my tacos with my salsa. It adds some flavor but also adds some texture to the lobster meat, which is what I love most about seafood. I usually use canned guacamole for my lobster tacos, but if you’re trying to make your own, feel free to use fresh salsa.
As for garnishing my lobster tacos with some cilantro, fresh lime juice, and a sprinkling of chipotle pepper, just so you know what’s going on my stomach! In addition to these traditional garnishes, I like to top my tacos off with some sour cream, shredded cheddar cheese, and salsa. I have also had people ask me how they can make tortilla chips with my meatloaf – that’s another story.
Although I love seafood, I don’t really care for fish in seafood tacos. Sometimes I think they’re a bit starchy for my taste. But other times I love them and have them with the chicken or beef in my meals. So when I make lobster tacos, I really try to avoid the fish in my seafood tacos and have the chicken or beef as the main meat in my lobster tacos instead.
As for me, I love avocado. I have avocado on several of my cold pizza dishes, but I don’t really use avocado in my taco beef or shrimp. Perhaps this is because I find pico de Gallo to be a bit stronger than avocado, and that pico de Gallo just tastes better when blended with egg whites, and not seafood.
Tina is a chef and runs her restaurant with her sister in Maine. They currently live in the house that used to be owned by their grandparents.