Video: easy lobster tacos?


Who doesn’t love lobster? And tacos? Together they are pretty much the best thing ever. To upgrade your next taco night, try this simple recipe. The end result? Buttery, crunchy, fresh and addictive, earning you the title of Taco Master. Recipe serves two (three small tacos each).



Juice and zest of 1 lime, divided

2 tbsp (30 mL) miso paste

2 tbsp (30 mL) Dijon mustard

2 tbsp (30 mL) maple syrup (may be substituted with honey)

1 cup (250 mL) canola oil

1 ripe avocado

Sea salt

Freshly ground pepper

3/4 cup (180 mL) fresh cooked & chopped Lobster (if boiling your own, boil whole lobster for 12-20 minutes, depending on size.)

6 crispy wonton shells (regular taco shells will also work). If making wonton shells, lightly fry on both sides and then shape until firm by hanging one side of the shell over the lip of a bowl.

2 radishes, thinly shaved

1/2 cup (125 mL) radish sprouts

Togarashi spice (Japanese chili powder with nori, sesame & orange zest)


  1. Set aside 1 tsp (5 mL) of lime juice for the avocado.
  2. Mix remaining lemon juice with lime zest, miso paste, mustard, maple syrup.
  3. Mix canola oil with lime zest, lemon, miso, mustard and syrup in a blender to make the dressing.
  4. Mash avocado with a fork.
  5. Season with 1 tsp (5 mL) lemon juice, salt and pepper.
  6. Mix about 1/4 cup (60 mL) dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks—it is great on salads.

To Serve:

  1. Put lobster mixture into the wonton shells so they are bursting with meat.
  2. Spoon the avocado mixture onto a plate and place assembled tacos on top.
  3. Garnish with radish slices and sprouts.
  4. Garnish with Togarashi spice

We’d love to see your tacos! Snap, tag and share your creations with us at @vancity and @nedbell #GoodMoneyBlog.

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