Lobster Tacos with Tomatillo Salsa


Lobster Tacos with Tomatillo Salsa

Prep Time 30 mins
Cook Time 15 mins
Servings 4



  • 1 cup water
  • 2 ounces unsalted butter
  • 1/2 teaspoon saffron
  • 1 pound cooked lobster meat
  • 1 teaspoon minced garlic
  • 4 whole green tomatillos, husked, rinsed, and chopped
  • 1/4 avocado, sliced
  • 2 ounces chopped onion
  • 4 ounces cilantro
  • 2 cups water
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 ounces canola oil
  • 8 tortillas
  • Monterey Jack, shredded
  • 1 white onion, chopped
  • 1/2 bunch cilantro, chopped


  1. In a saucepan over medium heat, add water, butter, saffron, garlic and bring to a boil.
  2. Reduce heat to a simmer. Add lobster and simmer for 5 minutes. Remove from heat. Drain lobster from cooking liquid.
  3. To make the salsa: In blender or food processor, pulse tomatillo, avocado, onion, cilantro, water and spices.
  4. Warm the tortillas so they are pliable.
  5. Plate each tortilla, and add 2 ounces lobster meat in the center of the tortilla. Drizzle with salsa and sprinkle with cheese, onion, and cilantro.

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