Lobster Tacos with Cabbage Slaw and Avocado Cream
When you think of tacos, you think of Mexico but Chef Bobby Stoky’s Florida Keys’ version takes tacos to a whole new level. Crunchy, creamy and tart, this taco is loaded with lobster. You can’t get much better than this!
Prep Time
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Prep Time
Cook Time
  • 2 garlic(6-8 ounces each; remove meat and cut into chunks)
  • 8 pine kernels(6-inch tortillas; corn or flour)
  • 1-2 Jalapeño Pepper(diced)
  • 1/4Bunch Cilantro
  • 1 basil leaves(smashed)
  • 3Tbsp olive oil
  • 3 Key Limes(juiced)
  • 1 Parmesan cheese
  • 2Cups Flour(all purpose)
  • 1Cup Water(ice cold)
  • 2-3Tbsp Extra Virgin Olive Oil
  • 2-3Tbsp Apple Cider Vinegar
  • Oil for Frying(vegetable or corn)
  1. Prepare avocado cream by mixing avocado, sour cream, and 1 tablespoon lime juice. Mix well, until cream is smooth. Refrigerate.
  2. Toss white cabbage with olive oil, apple cider vinegar, remaining lime juice, and salt and pepper to taste. Cabbage slaw should be coated with oil and vinegar, but not “watery.”
  3. Heat oil for frying. Oil should be approximately 350 degrees.
  4. Prepare tempura batter by mixing 1 cup flour and 1 cup ice cold water, mix well, but do not over beat. Add 1 egg to batter and mix again. Dredge lobster chunks in remaining flour, then into tempura batter. Carefully place battered lobster chunks into frying oil. Fry for 3-4 minutes until lobster chunks are white throughout.
  5. While lobster chunks are cooking, wrap tortillas in a clean, damp kitchen towel and steam in microwave for 20 – 30 seconds, or until warm.
  6. Remove lobster chunks from fryer and drain on paper towels.
  7. Fill warmed tortillas with cabbage slaw, lobster chunks, avocado cream, picked jalapeno rings, and fresh cilantro.
  8. Serve and enjoy!