Grilled Lobster Corn Tacos

Ingredients

For the Lobster and Corn

• 4 lobster tails, 5 to 6 ounces each
• 2 ears corn, shucked
• 2 tablespoons melted butter
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 3/4 teaspoon kosher salt

For the Crema

• 1 ripe avocado
• 1/3 cup sour cream
• 2 tablespoons lime juice
• 2 tablespoons water
• 1/4 teaspoon salt

For Assembly

• 8 small corn tortillas
• 2 cups shredded purple cabbage
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Substitutions

• Large shrimp can replace lobster and should reach 145°F.
• Flour tortillas can replace corn but create a softer taco.

Instructions

Step 1: Prepare the Lobster

Cut the top shells lengthwise, loosen the meat, and lift it onto the shell. Pat dry.

Step 4: Grill the Corn

Grill corn 8 to 10 minutes, turning, until charred in spots.

Step 5: Grill the Lobster

Grill lobster meat-side down 3 minutes, turn shell-side down, and cook 4 to 6 minutes until opaque and 145°F.

Step 7: Chop and Assemble

Rest lobster 2 minutes, chop it, and cut corn from cobs. Layer cabbage, lobster, corn, crema, and cilantro in warmed tortillas; serve with lime.

Cook the Lobster Separately from the Corn

Corn can stay on the grill long enough to develop char, while lobster needs a much shorter cooking window. Grill them separately so the corn gets color without forcing the lobster to overcook. Chop the lobster only after its brief rest, then build the tacos immediately.

How to Store Leftovers

Refrigerate lobster within 2 hours for up to 2 days. Store every taco component separately.

Freeze cooked lobster meat for up to 2 months; do not freeze assembled tacos or crema.

How to Reheat

Warm lobster very briefly in a covered skillet with a teaspoon of butter until 165°F for leftovers. Add it to fresh tortillas with cold toppings.

What to Serve With It

• cilantro rice
• mango salsa

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.