Fresh lobster meat crowns warm corn tortillas with a bright, spicy remoulade, crunchy cabbage slaw and creamy avocado in this elegant yet easy Lobster Tacos recipe.
Table of contents
- How to prepare lobster meat for tacos
- How to make the tacos
- What to serve with them
- More taco recipes
There’s nothing like lobster in summer. When lobster is in season, the sweet, delicate meat is perfect for a light, memorable taco. If you can find pre-cooked lobster meat at your local seafood market, these Lobster Tacos come together in about 15 minutes. Even if you start with raw lobster tails or live lobster, the assembly is quick and the result is restaurant-quality—luxurious but approachable.
These tacos balance flavors and textures: the remoulade adds tang and heat, shredded cabbage brings crunch and brightness, and avocado adds richness. Use a mix of tail, claw and knuckle meat if available for the best lobster texture and flavor.
How to prepare lobster meat for tacos
There are three practical ways to get lobster meat ready for tacos, depending on time and what’s available at your market:
- Buy cooked lobster meat. If your seafood market sells cooked lobster meat, this is the fastest option. It requires no cooking and keeps the total prep time under 20 minutes.
- Cook a whole lobster. If you prefer to cook a live lobster, you can boil, steam or grill it and then remove the tail, claws and knuckles. This yields fresh meat and full control over seasoning and doneness.
- Use lobster tails. Lobster tails are convenient and grill or broil quickly. To grill lobster tails: cut the shell lengthwise, partially slice the meat, skewer lengthwise to prevent curling, brush with oil and grill flesh-side down for a few minutes until slightly charred, then flip and finish. Remove the meat from the shell, chop or shred as desired, and it’s ready for tacos.
Whether you serve the lobster warm or chilled is a matter of preference. Cooked lobster from the market is often refrigerated and great chilled in tacos; freshly steamed or grilled lobster tails are excellent warm.
How to make the tacos
- Make the Spicy Remoulade Sauce. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons mustard, 1/2 tablespoon sweet paprika, 1/2 teaspoon Cajun seasoning, 1 teaspoon prepared horseradish, 1/2 teaspoon pickle juice, 1/2 teaspoon hot sauce and one crushed garlic clove. Cover and chill until serving to let flavors meld.
- Prepare the cabbage slaw. Toss 1 cup shredded red cabbage and 1 cup shredded green cabbage with 1 1/2 tablespoons fresh lime juice. Season lightly with salt and let sit briefly so the lime softens the cabbage just a little while keeping crunch.
- Assemble the tacos. Warm small corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heat briefly on a hot skillet until pliable. Place a spoonful of cabbage slaw in each tortilla, top with cooked lobster meat (about 1 lb total for 8 small tacos), add thin slices of avocado, drizzle with remoulade, and finish with chopped fresh cilantro. Serve with lime wedges for squeezing over the top.
Simple variations: add a squeeze of fresh lime to the remoulade for brightness, or mix a little chopped jalapeño into the slaw for extra heat. For a smoky note, briefly char the lobster meat in a hot skillet before adding it to the tacos.
What to serve with them
Lobster tacos pair perfectly with light, fresh sides. Consider grilled corn on the cob, a crisp summer salad, or chips with a bright salsa. Fresh fruit salsas—mango or watermelon—complement lobster’s sweetness, while guacamole or a creamy avocado salsa brings richness. Choose sides that add contrast in texture and acidity to highlight the lobster.
- Creamy avocado salsa
- Pico de gallo
- Guacamole
- Watermelon or mango salsa
- Quinoa corn salad with avocado dressing
More taco recipes
If you enjoy these lobster tacos, explore other taco variations that balance bold flavors and fresh ingredients—grilled shrimp, blackened fish, carne asada, pulled pork or vegetarian options like buffalo cauliflower all make excellent alternatives or complements.
- Chipotle lime carne asada tacos
- Blackened mahi mahi fish tacos
- Grilled shrimp tacos with green chili avocado salsa
- Buffalo cauliflower tacos
- Chipotle honey pulled pork tacos
Lobster Tacos
Ingredients
Spicy Remoulade Sauce
- 1/2 cup mayonnaise
- 2 tbsp mustard
- 1/2 tbsp sweet paprika
- 1/2 tsp Cajun seasoning
- 1 tsp prepared horseradish
- 1/2 tsp pickle juice
- 1/2 tsp hot sauce
- 1 garlic clove, crushed
Lobster Tacos
- 1 cup red cabbage, shredded
- 1 cup green cabbage, shredded
- 1 1/2 tbsp fresh lime juice
- 8 small corn tortillas
- 1 lb cooked lobster meat (tail, claw and/or knuckle)
- 1 avocado, thinly sliced
- 2 tbsp fresh cilantro, chopped
Instructions
Spicy Remoulade Sauce
- Combine all sauce ingredients in a small bowl and whisk until smooth. Cover and refrigerate until needed to let flavors meld.
Lobster Tacos
- In a medium bowl, toss the shredded red and green cabbage with fresh lime juice and a pinch of salt. Set aside.
- Warm corn tortillas in a damp paper towel in the microwave for 30 seconds, or heat briefly on a skillet until pliable.
- Place a portion of cabbage slaw in each tortilla. Top with cooked lobster meat, avocado slices, a drizzle of remoulade and chopped cilantro.
- Serve immediately with lime wedges and additional remoulade on the side.
Notes
- Cooked lobster meat can be purchased at many seafood markets, or you can prepare lobster at home by boiling, steaming or grilling. Lobster tails are an easy option if whole lobsters are not available.
- These tacos are versatile: serve the lobster warm or chilled, depending on how the lobster was prepared.
- Make the remoulade ahead for faster assembly; the flavor improves after chilling for 30 minutes.
Nutrition Facts
Carbohydrates: 16 g
Protein: 12 g
Fat: 16 g
Saturated Fat: 2 g
Cholesterol: 78 mg
Sodium: 405 mg
Fiber: 4 g
Vitamin C: 13 mg