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Eddie V's Prime Seafood Lobster Tacos Recipe
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Eddie V's Prime Seafood Lobster Tacos Recipe

Make this Straight-From-the-Restaurant Eddie V's Prime Seafood Lobster Tacos Recipe at home. With butter-poached lobster flour tortillas, with grilled corn pico, avocado, house-made remoulade and cotija cheese, these are some amazing high-end tacos.
Prep Time20 minutes
Active Time10 minutes
Total Time30 minutes
Course: Appetizer, Lunch, Main Course, Party Recipe
Cuisine: American
Keyword: Eddie V's Prime Seafood, Red Lobster, Seafood
Yield: 4 Tacos

Ingredients

  • 6 ounces Maine Lobster Knuckle & Claw Meat (1 1/2 ounces per taco)
  • Fish Seasoning, such as Old Bay or McCormick to taste
  • 4 tablespoons Clarified Butter
  • 8 flour Tortillas
  • 4 tablespoons Grilled Corn Pico de Gallo (1 tablespoon per taco. Increase amount, to taste, if desired), store bought or homemade (see box above for recipes)
  • 2 ripe Avocados
  • Remoulade Sauce, store bought or homemade (see box above for recipes) to taste
  • 4 teaspoons grated Cotija Cheese (1 teaspoons per taco)
  • Chopped Chives to taste
  • Cilantro chopped, to taste
  • 4 Lime wedges (1 per Taco) to serve

Instructions

  • Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
  • Pull the two halves of the avocado apart and remove the pit with a spoon.
  • Use the spoon to scoop the avocado out of the skin.
  • Slice into 1/2-inch slices. Set aside.
  • Heat tortillas on both sides on griddle. Place 2 each on warmed plates.
  • Season lobster lightly with fish seasoning.
  • Heat gently in clarified butter in a sauté pan over medium heat.
  • Place 1 or more tablespoons pico in the center of each tortilla.
  • Place 2 - 3 avocado slices on top of pico
  • Place 1.5 ounces lobster meat in each taco.
  • Drizzle remoulade over lobster.
  • Sprinkle with cotija cheese, chives and cilantro.
  • Serve hot with lime wedges.

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