Recipe of the Week: Lobster Tacos with Cilantro Onion Sauce

Heather Christo has us thinking spring with her fresh take on a universal favorite

By Compiled by Jaclyn Norton February 24, 2015

lobster-tacos

Be it last weekend’s Pop! Seafood and Bubbles event or these early signs of spring, but Iately I’ve had seafood on my mind. Lobster, in particular. (This cousin to the Dungeness crab is more difficult to come across than one would think, living in a coastal city.) It could be, also in part due to these sunshine-filled days breeding a desire for crisp, lighter flavors. Although Seattle is no New England when it comes to the Lobster Roll, there are still plenty of ways to enjoy this rich, sumptuous crustacean.

Which is why I was so excited when I popped over to chef-mother-blogger and recipe darling Heather Christo’s blog to find none else but these lobster tacos. The next best thing to a fish taco, I would only imagine. The combination of herbs, lime and avocado seems more than appropriate for this time of year, and I love how she incorporates radishes in its own salad — a crunchy, under-utilized crop that’s perfectly in-season. With aesthetics on par with flavor, these lobster tacos are sure to make their way to the front of the recipe cue.

Ingredients

Green Onion Cilantro Sauce:

  • 6 green onions, roughly chopped 
  • 1 jalapeno roughly chopped 
  • 1 cup fresh cilantro, packed 
  • ½ cup vegetable oil 
  • 1/3 cup fresh lime juice Kosher salt 

Cilantro Radish Salad:

  • 2 green onions, thinly sliced 
  • ½ cup fresh cilantro roughly chopped 
  • 1 bunch radishes, trimmed and thinly sliced 
  • 2 tablespoons lime juice 
  • 2 teaspoons oil kosher salt to taste 

 Lobster:

  • 1 tablespoon oil 
  • 2 limes zests 
  • 1 tablespoon lime juice 
  • 2 green onions, thinly sliced 
  • 12 ounces Lobster or Langoustine (pre cooked) chopped into bite sized pieces 
  • 8 corn tortillas 
  • lime wedges 
  • avocado slices 

Instructions

  1. In the jar of a blender, combine the onions, jalapeno, cilantro, vegetable oil and fresh lime juice. Puree on high until you have a smooth green sauce. Season to taste with kosher salt. Set Aside. 
  2. In a small bowl, gently combine the onions, cilantro, radishes, lime juice and vegetable oil. Toss to coat and then season to taste with kosher salt. Set Aside. 
  3. For the lobster, heat a medium sauté pan over medium heat and add the oil. Then add the lime zest and the green onions. Add the pre-cooked lobster and gently warm the lobster with the onions and lime zest. Season well with kosher salt and sprinkle with fresh lime juice. 
  4. Heat the corn tortillas (I do this by kind of toasting them in a dry non stick pan on both sides or on my flat top griddle). 
  5. Spoon some of the Cilantro-Radish salad onto the tortillas. Top with a generous amount of the lobster and then drizzle with the green onion sauce. Serve immediately with avocado slices and lime wedges. 

Preparation time: 15 minute(s)

Cooking time: 5 minute(s)

Yield: 4

 

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