What’s Cookin: Lobster Tacos

 Lobster is the perfect taste of summer here in New England so we’re giving the classic seafood dish a special twist!

Lobster Tacos

Makes 8 soft tacos

  • Fresh Shucked Cooked Lobster Meat, ¾ lb., cut into 1 inch chunks (tail, claw, knuckle) about the meat of four each 1-1 ¼ lb. lobster.  The smaller lobsters tend to be more tender and sweet.
  • Beef Steak or Vine Ripe Tomatoes, ripe, 2 each, seeds removed, small dice
  • Scallion, 1 bunch, green parts only, thinly sliced crosswise into thin circles
  • Avocado, 1 each, ripe, diced
  • Chipotle-Grilled Lemon & Thyme Mayonnaise, enough to coat, about ¼ cup
  • Lime, 1 each, juiced
  • Salt, to taste
  • Fresh Ground Black Pepper, to taste
  • oft 6″ Flour Tortillas, 8 each, grilled just before rolling
  • Cocktail picks, 8 each, for skewering the tacos shut


  1. Be sure to steam or boil off lobsters until cooked through, but still super tender, about 10-12 minutes. Plunge the lobsters into an ice bath immediately after exposure to the heating vessel. Once cool, remove from the ice water and clean the lobsters by removing the meat from the tails, claws, and knuckles. Cut into desired size, about 1 inch pieces. Cover and refrigerate until ready to use. This step may be done 1 to 2 days in advance, but like anything else, the fresher the better.
  2. In a small to medium size mixing bowl combine the lobster meat with tomatoes, scallion, and avocado. Mix gently with a spoon or rubber spatula just to combine the ingredients. Season with a pinch of salt and pepper.
  3. Add ½ of the lime juice and ½ of the chipotle mayonnaise to the mixture and gently fold over until combined. Taste the mixture and adjust the flavor and consistency if necessary by adding more mayonnaise, lime, salt & pepper until you are pleased with the amount of heat and acidity. Refrigerate while you grill the tortillas. The mixture should be made right before serving, not ahead of time as the mixture tends to get mushy if it sits too long.
  4. On a grill over medium heat grill the tortillas until light marks are achieved on each side of the tortillas. This takes no longer than 10-20 seconds per side. It’s important not to undercook or overcook the tortillas. If using a stove top use a non-stick pan and sauté over medium.  Do not add oil, butter, or cooking spray to the pan as you want the pan to be dry. Remove from the heat to a working surface.
  5. Immediately scoop the lobster mixture evenly amongst the grilled tortillas.  Roll up and secure with a cocktail pick or short skewer if available. I recommend serving with greens tossed with simple red wine vinaigrette.