I had the opportunity to make Lobster Tacos with Chef Walter Zuromski from T’s Restaurant in Rhode Island while hosting The Rhode Show. I’m telling you right now, these were the easiest to make and watch come together. Such a delightful recipe and one that you can make from home!
Lobster Tacos: Full Recipe and Video
I’m sharing all the information from The Rhode Show and excited to hear what you think! I had such a blast with Chef Walter making these lobster tacos, I’m not that comfortable in the kitchen – so I loved how Chef Walter invited me right on in and told me to have some fun! He was such a treat to shoot with and making cooking and prepping this incredible dish worth it so much!
Lobster Tacos Full Recipe:
Ingredients for the Lobster Tacos:
1 pound lobster, CKL – claw, knuckle, leg
4 ounce butter blend
1 teaspoon chili spice
1 diced plum tomato
1/2 cup cheddar and jack cheese shredded blend
1 cup sliced avocado
1 whole tortilla, white Corn 6” round per taco
2 per taco, tri‐colored tortillas chips
12 ounces pico de gallo
8 ounces chipotle ranch dressing
2 tablespoons scallion garnish
1/2 cup diced plum tomatoes
2 teaspoons diced cilantro
1 cup ranch dressing
1 tablespoon chipotle peppers pureed in adobe sauce
salt and pepper to taste
Make sure you follow these steps perfectly. The one thing I will say where you can deviate from this recipe and these steps is when you’re assembling your lobster tacos. You can add anything on in that you want! Don’t feel like you have to stick just with what Chef Walter used. I loved how he said to me that you can pop anything in that you prefer!
Prepare the liquid eggs by cracking shell eggs into a bowl and whisking them until smooth and fully incorporated.
Set aside (liquid eggs) season with kosher salt and black pepper.
Gather all the ingredients and prep the plum tomatoes, Avocado and Cheese blend 50/50 shredded Jack and Cheddar Cheese.
Prepare the Pico Di Gallo and Chipotle Ranch Dressing by mixing the ingredients together.
To make the tacos, pre-heat a skillet Griswold pan over a medium heat.
Place the butter in the pan with the lobster to heat it up and season the lobster with the chili spice.
Add additional butter to the pan and then the liquid egg to begin to scramble the eggs.
Lightly oil the white corn tortilla’s and place them on the grill or in a pre‐heated oven to warm them up.
Add half the tomatoes and cheese to the eggs and mix in the heated lobster meat.
Cook the eggs until creamy and the cheese begins to melt. Season with Salt & Pepper and the Chili spice.
Place the warm white corn tortilla’s in the taco holders folded halfway.
Equally portion the lobster, egg mixture into the tacos.
Top the filling with diced tomato, grated jack & cheddar cheese blend, avocado slice, a zig zag of chipotle chili ranch dressing and shaved scallion.
Top this with a sprinkle of chili spice and place the tacos onto the serving tray.
Plate the remaining ingredients onto the ¼ baking tray lined with butcher paper, a portion of the tricolored taco chips with a souffle cup of Pico Di Gallo.
Believe me, when these come together at the very end – it will look like you work in a restaurant! Not only is this a delicious dish, it’s a beautiful dish, too! There’s something really special about eating foods that look good. You want to present a plate that shines and when these lobster tacos come together, you get just that!
Cooking and Handling Tips:
Here are some extra tips from Chef Walter! I love how he shared these because these are important to know and to make sure you remember as you prep your meal. Make sure you keep these tips in mind as you make any recipes and/or dishes with these foods.
Use frozen lobster and when you purchase the lobster allow it to thaw out overnight in the refrigerator.
Place the lobster into a strainer or colander to drain the juice from it.
Squeeze excess juice from the lobster meat and cut it into ½ inch chunks.
Be sure all your ingredients are ready including the salsa and the ranch dressing which can be prepared a day before you serve it.
Peel a ripe avocado and remove the pit. Slice the halves just when ready to serve so they don’t discolor.
Buy Taco Tray Holders online or from a local kitchen houseware store.
To serve use a quarter size cookie sheet tray with a paper napkin liner or butcher paper.
In Mexican cuisine, Pico De Gallo, also called salsa fresca or salsa cruda, is traditionally made from chopped tomato, onion, and cilantro, with lime juice mixed in. Simply using your favorite salsa from the supermarket and adding fresh chopped tomato and cilantro will do it for this dish.
There you go! Pretty amazing, right? I love when I get to be in the kitchen at The Rhode Show because they always have the best chefs in there! It was a true treat to feature T’s Restaurant, too! I’m a HUGE fan of these restaurants (there’s 3 locations in Rhode Island – Cranston, Narragansett and East Greenwich).
More information on T’s Restaurant:
At T’s, we care about our teams, our guests, our community and our planet. While we recognize there is always more to learn and ways to grow, we are committed to the journey and rejoice in sharing the experience.
Here at T’s, we are committed to mindful food sourcing with a New England first thought process, an eye on sustainability and a partnership with family-owned farms and businesses. We support real food, fresh ingredients, local purveyors and sustainable choices whenever possible.