Lobster Season, Meet Taco Tuesday

By Dennis Prescott |
Dennis Prescott, Stacked, Taco

© Dennis Prescott

White sandy beaches, warm sunshine and fresh from the ocean seafood are the absolute best of friends. And for many sun seeking, food loving folks, this means grabbing hold of as much lobster as humanly possible. 

And that makes this recipe is all kinds of incredible. Fresh lobster kissed with garlic, butter, and lime and topped with a spicy sour cream sauce and fresh veggies. 

Lobster Tacos with Fresh Corn, Avocado, and Spiked Sour Cream 

Makes 8 tacos 

Lobster tacos

  • 1 pound cooked lobster flesh
  • 3 cloves of garlic, minced
  • 2 cups fresh corn kernels 
  • 1/4 cup red onion, finely diced
  • 2 tablespoons cilantro stems, finely sliced
  • Juice of 1 lime 
  • 1 large avocado, sliced
  • 3 tablespoons butter
  • Fresh cilantro
  • 8 corn tortillas

Spiked Sour Cream

  • 1/2 cup sour cream
  • 2 tablespoons freshly squeezed lime juice
  • 1 to 2 teaspoons hot sauce
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika 
  • 1/8 teaspoon ground cumin 
  • 1/4 teaspoon sea salt

First, spike the sour cream. Combine all of the ingredients in a small bowl and stir until mixed. Cover with plastic wrap and chill in the fridge while you prepare the tacos. 

Heat a large skillet over medium heat and melt the butter. When melted, add the garlic and cook for 30 seconds, keeping watch that the garlic doesn't burn. Stir in the red onion, corn, and cilantro stems, and season with a pinch of salt. Cook for 3 to 4 minutes, until the vegetables soften. Add the lobster, toss together and cook for 2 minutes. Squeeze over the lime juice, give the pan a toss to mix, and season with a pinch of sea salt to taste. 

Build the tacos with the lobster mix, sliced avocado, fresh cilantro, and the prepared sour cream. 


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