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Lobster tacos for the taquiza menu

Lobster Tacos

Chef Adriana Martin
Lobster Tacos are a favorite dish served in El Rosarito, a coastal beach place located in the Baja California. Taking the flavor profile of the famous lobster tacos from Baja I decided to create my own version using spiny lobster and a green butter garlic sauce.
5 from 11 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Dish
Cuisine Mexican Cuisine
Servings 12 servings
Calories 215 kcal


  • Charcoal Grill
  • Cutting board
  • Seafood Shears
  • Skillet


  • 4 spiny lobster tails
  • 4 squares of real butter
  • 2 teaspoons of sazon latino (with garlic cumin, black pepper and salt)
  • 1 cup of butter
  • 1 tablespoon of garlic puree
  • 2 tablespoons of TABASCO® green pepper sauce
  • 12 street taco corn tortillas
  • 1 cup of chopped cilantro
  • 2 in limes cutquarters


  • Clean the lobsters and with special scissors cut the top. Then pull the meat up and set aside.
  • Season the lobsters with one butter square each and with one teaspoon of sazon latino.
  • Grill with medium to low heat for 3-4 minutes until getting a pink color. Take out of the grill and set aside. Pull out the grilled lobster meat and cut in medium size pieces.
  • Prepare the green butter garlic sauce first clarifying the butter on a saucepan with low heat. When melted add the garlic puree, the TABASCO® green pepper sauce and the sazon latino and whisk.
  • To make the tacos set three warm tortilla in a plate, add the grilled lobster and drizzle with the green butter garlic sauce. Garnish with chopped cilantro and serve with limes and salsa taquera.


Serving: 1servingCalories: 215kcalCarbohydrates: 13gProtein: 5gFat: 17gSaturated Fat: 10gCholesterol: 68mgSodium: 297mgPotassium: 116mgFiber: 2gSugar: 1gVitamin A: 585IUVitamin C: 2mgCalcium: 59mgIron: 1mg
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