These lobster tacos feature steamed chunks of lobster lightly seasoned with Old Bay, topped with diced avocado and pico de gallo, and finished with a bright, spicy roasted poblano crema. They’re fresh, simple to prepare, and perfect for summer meals or a special dinner.
Lobster Tacos
If you’re ready to elevate your fish taco game, these lobster tacos are a must-try. They combine tender lobster meat with bright citrus and a creamy poblano sauce for a balanced bite — savory, slightly spicy, and refreshing. If lobster isn’t available or you prefer a different shellfish, consider substituting lump crab meat or shrimp for a similar result.
Last weekend I co-hosted a retreat in the Hamptons with friends. One of our lunches was at Union Cantina in Southampton, where we enjoyed plenty of salsa, guacamole, ceviche, tacos, and sangria. The atmosphere was lively and the staff were wonderful, but the standout for me was the lobster tacos. They were light, fresh, and accented by a slightly spicy poblano crema — so good that I asked the chef for the recipe and adapted it slightly for home cooks.
If you don’t have access to fresh lobster, canned or cooked lobster meat that has been chilled will work, or swap in lump crab or shrimp. Below you’ll find the ingredient list and step-by-step instructions for the tacos and for the lime roasted poblano cream that dresses them. Enjoy!
More Lobster Recipes
- Lobster Rolls
- Grilled Lobster Tails with Herb Garlic Butter
- Chipotle Lobster and Avocado Wrap
- Chilled Lobster Salad with Corn and Tomatoes
- Lobster Cobb Salad
Union Cantina Lobster Tacos
Yield: 4 servings (about 2 tacos per serving) • Serving Size: 2 tacos
Ingredients
- 20 oz steamed and chilled lobster meat (about two 2–2½ lb Maine lobsters)
- 8 corn tortillas
- 8 tablespoons pico de gallo (homemade or store-bought)
- 4 oz diced avocado (about 1 small avocado)
- 8 teaspoons lime roasted poblano cream (see recipe below)
- 1 teaspoon Old Bay seasoning
- Cilantro or microgreens for garnish
- Lime wedges, for serving
For the lime roasted poblano cream (makes about 1 1/4 cups)
- 1/4 poblano pepper, seeded and lightly sprayed with oil, roasted in a 350°F oven for about 12 minutes
- 1 cup light sour cream
- 2 tablespoons fresh lime juice
- 1/4 + 1/8 teaspoon kosher salt (adjust to taste)
- Freshly ground black pepper, to taste
Instructions
- Prepare the lime roasted poblano cream: Roast the seeded poblano until softened and lightly charred, then let it cool slightly. Place the roasted poblano, light sour cream, lime juice, salt, and black pepper in a food processor or blender and process until smooth and well combined. Taste and adjust seasoning. Chill until ready to use.
- Season the chilled lobster meat with Old Bay seasoning and fresh ground black pepper to taste. Keep it chilled until assembly so the lobster stays tender.
- Warm the corn tortillas: Briefly heat each tortilla directly over a gas flame or on a hot, dry skillet until pliable and slightly charred at the edges. Wrap warmed tortillas in a clean kitchen towel to keep them soft while you assemble the tacos.
- Assemble the tacos: On each tortilla, place about 1/2 oz diced avocado, 1 tablespoon pico de gallo, and roughly 2 1/2 oz seasoned lobster meat. Spoon approximately 1 teaspoon of the poblano cream over the top and garnish with cilantro or microgreens. Serve with lime wedges on the side for squeezing over the tacos.
Tips and Variations
- If you prefer a smokier poblano flavor, char the poblano directly over a flame or on a hot grill before roasting the remainder in the oven.
- For extra texture, add a small handful of shredded cabbage or thinly sliced radishes to each taco.
- Substitute crab meat or cooked shrimp for the lobster if it’s not available; adjust seasoning and portion size as needed.
- Make the poblano cream a day ahead to allow flavors to meld — it keeps well refrigerated for 2–3 days.
Nutrition (per serving — 2 tacos)
Calories: 308 kcal • Carbohydrates: 28 g • Protein: 31 g • Fat: 8 g • Saturated Fat: 1.5 g • Cholesterol: 210 mg • Sodium: 1032 mg • Fiber: 5.5 g • Sugar: 0.5 g
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