Light, healthy lobster tacos with fresh salsa, creamy guacamole, shredded cabbage and finished with you favorite hot sauce.
Author: Erin Berdan
Recipe type: Main
Serves: 2-3 servings
Ingredients
1 jumbo or 2 medium lobsters, live or steamed
1 tbsp. butter
6 corn tortillas
Fresh salsa
Guacamole, homemade or store-bought
Shredded cabbage
Hot sauce of your choice
Instructions
If using live lobster, bring 1½ to 2 inches of salted water to a boil in a large pot. When boiling, put the lobster or lobsters in and put a lid on the pot. Steam for 10 minutes for the first pound and about 1 minute more for each additional half pound. (If using two small lobsters, steam them together for 10-11 minutes; if using a jumbo lobster, cook it for 13-14 minutes) Remove from pot and allow to cool to room temperature.
When the lobster is cool enough to handle, shell it, removing meat from the claws, knuckles, tail and legs. Set aside.
Heat a large skillet over high heat and cook the tortillas for a few seconds on each side.
While the tortillas are heating, melt the butter in a non-stick saute pan over medium heat. Add the lobster and cook until just heated thru. (It will get tough if you overcook it.)
To serve, divide the lobster among the tortillas and top with guacamole, cabbage, salsa and hot sauce (we like Cholula).
Recipe by white plate blank slate at https://whiteplateblankslate.com/lobster-tacos/