Lobster Tacos with Chipotle Aioli
Lobster Tacos with Chipotle Aioli are one of our favorite summer dinners. I love these tacos for several reasons. First of all, I like that most of this taco dish can be made well ahead of time. Since the lobster salad filling just gets better the longer it chills. Secondly, I really like that lobster is fairly light. So, I never feel weighed down after eating it. And, lastly, my whole family gets really excited when lobster is on the menu. And I just love when everyone looks forward to dinner.
The Equipment I Used
- A Cast Iron Skillet- I use this to sear my tortillas, but you can use any skillet.
The Ingredients Needed for Lobster Tacos with Chipotle Aioli
- Lobster- I bought precooked lobster which is a huge time saver. If you start with whole lobsters, three pounds of lobster should be enough. In case you want instructions on cooking your own lobster, I’ve attached my recipe for Lobster Penne, which tells you exactly how to cook live lobsters.
- Lemon Juice-Be sure and use freshly squeezed lemons for your juice.
- Mayonnaise- I always use Hellmann’s.
- Red Cabbage- You could also use green cabbage, if you prefer.
- Chipotles in Adobo Sauce- These come in a can and can be found in the Latino food section of your market. After I open the can, I store the peppers in the freezer.
- Corn Tortillas- You could also use flour tortillas.
How I Made my Tacos
- First, I made my lobster salad. Of course, you can eat it right away. But it tastes better after it chills for a couple of hours.
- Next, I made the Cabbage Slaw. Be sure and slice your cabbage very thinly.
- Then, I made the Chipotle Aioli. Be sure to mince the chipotles very well.
- Next, I browned the tortillas in my skillet.
- Finally, I put everything in the tacos and served them up.
If you love lobster, you need to try my easy and delicious Lobster Tacos with Chipotle Aioli.
Lobster Tacos with Chipotle Aioli
Lobster salad in corn tortillas with a red cabbage slaw and a chipotle aioli.
Ingredients
- 1½ pounds cooked lobster meat, chopped in half inch pieces
- ¼ cup minced red onion
- ¼ cup lemon juice
- ¼ cup minced celery
- ¼ cup mayonnaise
- ⅛ tsp. black pepper
- 8 corn tortillas
- ½ cup cilantro leaves
For the Red Cabbage Slaw:
- 2 cups red cabbage, shredded
- 1 tbsp. lemon juice
- 2 tsp. honey
For the Chipotle Aioli:
- 2 tbsp. chipotle peppers in adobo sauce, minced
- ½ cup mayonnaise
Instructions
- Begin by making the lobster salad: In a bowl mix together the lobster, lemon juice, red onion, celery, mayonnaise, pepper, and celery. Cover and chill for two hours.
- Meanwhile, make the Red Cabbage Slaw: Combine all the ingredients in a bowl and chill until serving.
- Also, make the Chipotle Aioli: Simply combine the chipotles and the mayonnaise.
- Right before serving, heat a cast iron skillet on high heat. Warm up each tortilla on both sides, until they're lightly browned.
- Spread each tortilla with some aioli. Add lobster salad, cabbage slaw, and cilantro leaves to each taco and serve.
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Lobster and Fresh Tomato Penne Pasta
Penne in a fresh tomato and lobster sauce.
Ingredients
- 2 1 pound lobsters
- 3 tbsp. extra virgin olive oil
- 2 minced shallots
- 2 cups chopped onions
- 3 tbsp. minced garlic
- ¾ cup white wine
- 3 tbsp. fresh oregano leaves
- 14.5 ounces penne
- 2 pints grape or cherry tomatoes
- 1 tsp. hot pepper flakes
- 3 tbsp. unsalted butter
- ½ cup chopped parsley
- ¼ tsp. kosher salt
- ¼ cup chopped basil
Instructions
- Begin by cooking the lobsters: Bring two inches of water to a boil over high heat, in a very large pot. Add the lobsters and hold down the lid to kill them quickly. Steam them for 12 minutes.
- Remove the lobster meat from the shells, and chop it all up in half inch pieces. Set aside.
- At this time bring a big pot of water to a boil for the penne.
- In a large skillet, heat the oil on low heat. Add the shallots, onion, and garlic and cook about five minutes, or until the vegetables are softened.
- Add the wine and oregano, and on high heat, cook until the wine is slightly reduced, about three minutes. Also add the pasta and three tablespoons of kosher salt to the pot and cook until al dente. Reserve one tablespoon of the pasta cooking water.
- Reduce the heat to medium and add the tomatoes, butter, parsley, salt, and hot pepper flakes. Cook the tomatoes for five minutes.
- Drain the pasta. Add the lobster to the skillet and cook until just heated through. Add the penne, basil, and reserved pasta water. Serve right away.
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