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lobster taco recipe

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

by Shelley Wiseman
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The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco. Serves 2 Makes about 4 large tacos

See wine pairing for this recipe
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ingredient discovery
Ingredients lobster mangos red onions more more
For the lobster
One 2 to 2 1⁄2-pound lobster
For the mango salsa
1 cup diced mango
1⁄2 cup chopped red onion
1⁄4 cup chopped cilantro
1⁄2 chopped fresh habañero chile
2 Tbs. lime juice
1⁄4 tsp. salt
Tip: Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.
For the tacos
4 6-inch flour or corn tortillas

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Just Tacos by Shelley Wiseman
photo: Romulo Yanes
From Book Just Tacos: 100 Delicious Recipes for Breakfast, Lunch, and Dinner
October 5, 2011

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