Grilled Lobster Tacos

When most people think of lobster the first thing that comes to mind is straight from the shell.  Lobster is such a versatile ingredient and can be made into so many amazing dishes - including one of our favorites, Lobster Tacos!  So next time you have a craving for sweet, delicious lobster, try this recipe from our Cooking School for Grilled Lobster Tacos.
 
Grilled Lobster Tacos
Recipe from the "New England Meets Mexican" Cooking Class by Scott Jones
Serves 6

Ingredients 

• 1 pound picked lobster meat
• 1 teaspoon hot pepper sauce, or to taste
• 1/2 teaspoon ground black pepper
• 1 teaspoon Stonewall Kitchen Maine Seafood Rub
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 1/2 teaspoons honey
• 2 teaspoons lime zest
• 2 tablespoons fresh lime juice
• 2 tablespoons distilled white vinegar
• 1/4 cup extra virgin olive oil

Dressing

• 1 (8 ounce) container light sour cream
• 1/2 cup adobo sauce from chipotle peppers
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon Stonewall Kitchen Maine Seafood Rub
• Salt and pepper to taste 

Avocado Lime Cream

• 1 very ripe avocado, halved, pitted and flesh removed
• 1 (4oz) container sour cream
• 2 tablespoons fresh lime zest
• Salt, to taste

Toppings:  Tomatoes (chopped and diced), cilantro, Napa Cabbage, Flour Tortillas 

 

Directions

To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the lobster in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

 

To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

 

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

 

Remove lobster from marinade, drain off any excess and discard marinade. Grill lobster pieces until hot (if pre-cooked)/cooked through about 3 minutes if using raw. After cooking chop lobster meat.

 

Assemble tacos by placing chopped lobster in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage, avocado lime cream; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

 

Interested in more lobster recipes?  Try one of these great lobster-focused cooking classes this summer!

 

June 15th - Lovin' Lobster - Wrapped and Rolled

July 17th - Maine Summer Supper

July 20th - Have Lobster, Will Travel

July 23rd - Lunch In Maine

July 26th - Crustaceans and the Wines that love them!

August 3rd - Lobstah Land

August 9th - My New England

August 21st - A Maine Summer's Lunch