The Fitchen

Lobster Roll Tacos

Featured in Tortilla Tribe
Prep Time
Cook Time
  • Ingredients & Instructions



  • Mission Street Taco Flour Tortillas
  • 2

    lobster tails (about 8 oz. in size)
  • water
  • 1

    teaspoon sea salt
  • ¼

    cup mayonnaise
  • ½

    tablespoon lemon juice
  • ½

    tablespoon minced parsley
  • ¼

    tablespoon srircha
  • pinch of cayenne
  • ½

    cup romaine, sliced thin
  • ¼

    cup fresh parsley
  • black pepper


  • 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!

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