Lobster Tacos
Inspired by Connecticut's famous warm butter lobster rolls, these luxurious tacos feature sweet, succulent lobster meat gently warmed in butter. Simple, elegant, and showcasing the pure flavor of New England lobster on a soft corn tortilla.
Equipment Needed
Instructions
Prep the lobster: If using whole cooked lobsters, remove all the meat from the tails, claws, and knuckles. Cut into large bite-sized chunks. Pat dry with paper towels.
Melt the butter: In a medium skillet or saucepan, melt the butter over low heat. Don't let it brown - you want pure, golden melted butter.
Warm the lobster: Add the lobster chunks to the melted butter. Gently toss to coat and warm through, about 2-3 minutes. Season with salt and white pepper. The goal is just to warm the lobster, not to cook it further.
Add optional ingredients: If using corn or celery, add them in the last minute of warming so they stay slightly crisp.
Warm the tortillas: Heat corn tortillas on a dry comal or in a skillet over medium heat for 30 seconds per side. Keep warm wrapped in a clean towel.
Assemble the tacos: Place warm tortillas on plates. Divide the butter-warmed lobster among them, spooning some of the butter over each portion.
Garnish: Sprinkle generously with fresh chives. Add a tiny pinch of paprika for color if desired. Serve immediately with lemon wedges.
Serve immediately: Squeeze fresh lemon juice over each taco just before eating. The butter and lemon combination is pure Connecticut lobster roll magic in taco form.
💡 Pro Tips & Variations
- Connecticut vs. Maine style: This recipe follows Connecticut-style (warm butter) rather than Maine-style (cold with mayo). For the lobster roll taco purist, Connecticut is the way.
- Quality butter matters: Use the best unsalted butter you can find. European-style butter with higher fat content makes these tacos even more luxurious.
- Don't overcook: The lobster is already cooked. You're just warming it gently. Overcooking makes it rubbery.
- Fresh lobster: If possible, buy live lobsters and cook them yourself. The flavor difference is remarkable compared to frozen.
- Corn tortillas work best: The subtle corn flavor complements the sweet lobster better than flour tortillas, and they won't overpower the delicate meat.
- Keep it simple: Resist the urge to add too many toppings. The star is the buttery lobster. Let it shine.