Simple Way to The Lobster Tail Bankstown

Lobster Tacos

Either way, you can leave the lobster in its tail while cooking, then eat the meat straight from the shell.

Recipe Summary Lobster Tacos

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 | The Lobster Tail Bankstown

4 lobster tails

salt and ground black pepper to taste

¼ cup red guajillo chile sauce (such as Herdez®)

1 tomato, diced, divided

3 green onions, chopped

¼ cup shredded Colby-Monterey Jack cheese

8 (6 inch) flour tortillas

1 small avocado, sliced

½ cup shredded lettuce

Directions

Preheat a lightly oiled grill pan over medium-high heat.

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.

Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.

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.

Serve on corn tortillas if you prefer.

Info | The Lobster Tail Bankstown

prep: 20 mins cook: 7 mins total: 27 mins Servings: 4 Yield: 8 tacos

TAG : Lobster Tacos

Main Dish Recipes, Taco Recipes,