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lobster taco

Celebrating Cinco de Mayo with these vibrant coastal tacos. Chipotle lobster filled salad with homemade guacamole, topped with fresh salsa verde served in a warm corn tortilla give off the perfect authentic Mexican street taco feels.
Prep Time20 mins
Additional Time10 mins
Total Time30 mins
Course: Dinner
Cuisine: Mexican
Keyword: fresh, Healthy, lobster taco, mexican, seafood, taco
Servings: 6
Author: the communal feast


  • Lobster salad
  • 2 lb. lobster fresh or frozen and de-shelled
  • 1/3 cup celery finely chopped
  • 1/3 cup red pepper diced
  • 1/2 cup mayo
  • 1 TBSP chipotle powder
  • 1/2 TBSP chili powder
  • 1/2 TBSP taragon
  • Salt + Pepper to taste
  • Guacamole
  • 4 large ripe avocados
  • 1-2 lime juiced
  • 4 cloves of garlic minced
  • 1/4 cup chopped red onions
  • 2 TSP red chili flakes
  • 2 TSP cumin
  • 1/4 cup fresh chopped cilantro
  • Salt + pepper to taste
  • Salsa verde
  • 1 cup canned tomatillos drained
  • 1 lime juiced
  • 1/4 cup cilantro
  • 1-2 TBS sour cream
  • pepper
  • Serve with warm corn tortillas extra chips + guac on the side


  • Begin by preparing the lobster salad filling: In a large bowl combine all of the lobster salad ingredients and mix to combine. Chill in the refrigerator until ready to assemble.
  • Next prepare the guacamole filling: remove the pits and peels from the avocados and add to a mixing bowl. Mash the avocados with a fork into a spreadable consistency. Add the remaining ingredients to the bowl and stir to combine. Taste and adjust as needed.
  • To make the salsa verde: in a blender combine the canned tomatillos, lime juice, and cilantro. Blend for 10-20 seconds until smooth. Transfer to a bowl and mix in the sour cream and season with pepper.
  • To serve: layer 1 TBS guacamole over the tortillas, top with lobster salad and finish with salsa verde. Optional to garnish with chopped red chilies and cilantro


These tacos are best enjoyed with the lobster salad being chilled for 10-20 minutes and served with warm tortillas.