This lobster roll taco recipe is a perfect game day appetizer idea – especially for Patriots’ fans! Load up street taco-style tortillas with the lobster mix and enjoy with friends.
2 lobster tails (about 8 oz. in size)
water – enough to fill pot and allow lobster to boil comfortably
1 teaspoon sea salt
1/4 cup mayonnaise
1/2 Tablespoon lemon juice
1/2 Tablespoon minced parsley
1/4 Tablespoon sriracha
1/8 teaspoon black pepper
pinch of cayenne
6-8 Mission® Street Taco Flour Tortillas
1/2 cup romaine, sliced thin
1/4 cup fresh parsley
In a large pot, bring water to a rolling boil. Add salt and lobster tails. Boil 10-12 minutes until the shells turn red.
While the lobster is cooking, make the sauce! Combine mayonnaise, lemon juice, parsley, sriracha, pepper, and cayenne in a small bowl and whisk together until smooth.
Once lobster is finished cooking, use tongs to remove them from the pot and set aside to cool.
When they’re cooled enough to handle, strip the meat from the shell. Chop roughly into 1/2″ pieces.
Add chopped lobster to a bowl and pour the sauce over. Stir together until the lobster is well-coated.
Scoop about 1/4 cup of the lobster mixture into the tortillas. Top with fresh parsley and romaine and enjoy!