Disappointed by restaurant lobster tacos, I created this recipe for great at-home lobster tacos my family enjoys. I used my grill pan for cooking inside.
Ingredients
- lobster tails: 4 piece
- salt and ground black pepper: (to taste)
- red guajillo Chili sauce (such as Herdez®): 0.25 cup
- tomato: 1 piece (diced, divided)
- green onions: 3 piece (chopped)
- Colby-Monterey Jack cheese: 0.25 cup (shredded)
- flour tortillas: 8 piece (6 inch)
- avocado: 1 piece (sliced)
- lettuce: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat a lightly oiled grill pan over medium-high heat.
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Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.
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Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
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Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.
