Recipe courtesy of Robert Irvine
Lobster Taco
Total:
1 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Jicama Slaw: 
  • 1/4 cup shredded jicama
  • 1/4 cup thinly sliced red onion, (julienne)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
Jicama Slaw: 
  • 1/4 cup shredded jicama
  • 1/4 cup thinly sliced red onion, (julienne)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
Lobster Sauce:
  • 1/4 cup whole buttermilk
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sriracha
  • 2 pounds poached lobster tails, medium dice
  • 8 fried flour tortillas
  • 1 1/2 cups shredded lettuce, iceberg or Bibb
  • 1 cup medium-dice tomatoes
  • 1/2 cup tomatillo salsa verde
Lobster Sauce:
  • 1/4 cup whole buttermilk
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sriracha
  • 2 pounds poached lobster tails, medium dice
  • 8 fried flour tortillas
  • 1 1/2 cups shredded lettuce, iceberg or Bibb
  • 1 cup medium-dice tomatoes
  • 1/2 cup tomatillo salsa verde

Directions

Lobster Sauce:

For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.

For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour. 

To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.

Lobster Sauce:

For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.

For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour. 

To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Lobster, Bacon and Chorizo Taco

Recipe courtesy of Bull Taco

Lobster Stew

Recipe courtesy of Neil Connolly

Grilled Lobster

Recipe courtesy of Chris Fischer

Lobster Tail

Recipe courtesy of Edith's

Lobster Pierogies

Recipe courtesy of Michael Symon

Lobster Roll

Recipe courtesy of Ellie Krieger

Lobster Thermidor

Recipe courtesy of Emeril Lagasse

On TV

So Much Pretty Food Here