Lobster Tacos with Warm Scallion Butter.
Soft flour tortillas piled with cilantro cole slaw, avocado slices, sweet lobster meat and a warm scallion butter.
For a Taco Tuesday like today. Or any darn day you please, because there is never a wrong day to eat lobster. Especially if you’re celebrating something (anything … large or small!).
These Lobster Tacos with Warm Scallion Butter are almost too good to be true. You know what makes them that good, aside from the sweet lobster meat? The warm scallion butter. Heavenly.
Why Lobster Tacos? Well, we’re not celebrating anything in particular today. But, I have been craving lobster like crazy (pricey pregnancy craving…?), so our bundle of joy to-be is something to celebrate! And the ladies over at Recipe ReDux challenged us this month to share a healthy creative take on the taco. Challenge accepted.
I can’t wait to see all the taco recipes my fellow ReDuxers come up with! Because who doesn’t love Taco Tuesday?!
These Lobster Tacos with Warm Scallion Butter are actually a twist on a summer favorite – the lobster roll. The lobster roll is traditionally fresh lobster meat tossed with either mayo or butter (we prefer butter) and served on a toasted, buttery hot dog bun. Some places don’t toast and butter their rolls, but in order to be a realllly good lobster roll, you’ve gotta take those two extra steps. And lobster rolls are traditionally served with cole slaw (mayo based) and a lemon wedge.
Well, these Lobster Tacos with Warm Scallion Butter have taken the lobster roll up a notch, while still allowing the lobster meat to shine, shine, shine. To make them, you’ll take a bag of pre-sliced slaw, add some chopped cilantro and toss with seasoned rice vinegar. If you prefer mayo based slaw, go ahead and go that route. Then you’ll layer avocado, fresh lobster meat and top with warm butter and scallions. To make the warm butter, you’ll add salted stick butter (4 Tbsp) to the pan over medium heat until melted, then added the sliced scallions and lightly saute 1-2 minutes until fragrant. Then you’ll assemble the tacos and drizzle the butter over top the tacos. Or, spoon the butter into a bowl and allow everyone to drizzle atop their own tacos.
Yes, we use real butter in our house. It can still be a healthful recipe when butter is incorporated. The whole recipe calls for 4 Tbsp, so split between 4 people, we’re talking about 1 Tbsp per person (if the butter is divided evenly, which in most cases, like our house, it is not :)).
Lobster Tip: if you prefer (or don’t have time to) cook the lobsters, make it easier on yourself by having your fishmonger or grocery store steam the lobsters for you. Unless it’s a busy time of day/year, they’re happy to do so. Adrian doesn’t mind cooking the lobsters, so he usually grills them, but sometimes we call ahead and order them steamed, especially if I am using the meat in recipes (vs sitting down to a lobster dinner).
Here’s how to make these Lobster Tacos with Warm Scallion Butter.
- • 1 14 oz package pre-shredded coleslaw
- • ½ bunch cilantro, chopped
- • ¼ cup seasoned rice vinegar
- • 1 bunch scallions, sliced
- • 4 Tbsp salted butter
- • 1 avocado, thinly sliced
- • 2 1 ¼ lb lobsters, cooked, meat plucked from shell and roughly chopped
- • 12 small flour tortillas
- • 1 lemon, cut into wedges
- In a large bowl, combine coleslaw, cilantro and rice vinegar. Toss and set aside.
- In a medium saute pan, add butter over medium heat until melted.
- Add scallions and saute for 1-2 minutes until scallions are fragrant.
- Remove pan from heat.
- Assemble tacos by layering coleslaw, avocado slices and lobster meat atop flour tortillas.
- Drizzle each taco with warm scallion butter.
- Serve tacos with lemon wedges.
- Note: if everyone is assembling their own tacos, pour scallion butter into a small bowl and have each person drizzle his/her own butter.