Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
Mission Street Taco Flour Tortillas
-
2
lobster tails (about 8 oz. in size) -
water
-
1
teaspoon sea salt -
SAUCE
-
¼
cup mayonnaise -
½
tablespoon lemon juice -
½
tablespoon minced parsley -
¼
tablespoon srircha -
pinch of cayenne
-
TACOS
-
½
cup romaine, sliced thin -
¼
cup fresh parsley -
black pepper
INSTRUCTIONS
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Step 1
In a large pot, bring water to a boil. Add salt and lobster tails. Boil 10-12 minutes until the shells turn red.
-
Step 2
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.
-
Step 3
Once lobster is finished cooking, use tongs to remove them from the pot and set aside to cool.
-
Step 4
When they're cooled enough to handle, strip the meat from the shell. Chop roughly into 1/2" pieces.
-
Step 5
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!