Lobster Tacos with Green Onion Cilantro Sauce


Green Onion Cilantro Sauce:

  • 6 green onions, roughly chopped
  • 1 jalapeno roughly chopped
  • 1 cup fresh cilantro, packed
  • ½ cup vegetable oil
  • 1/3 cup fresh lime juice
  • Kosher salt

Cilantro Radish Salad:

  • 2 green onions, thinly sliced
  • ½ cup fresh cilantro roughly chopped
  • 1 bunch radishes, trimmed and thinly sliced
  • 2 tablespoons lime juice
  • 2 teaspoons oil
  • kosher salt to taste


  • 1 tablespoon oil
  • 2 limes zests
  • 1 tablespoon lime juice
  • 2 green onions, thinly sliced
  • 12 ounces Lobster or Langoustine (pre cooked) chopped into bite sized pieces
  • 8 corn tortillas
  • lime wedges
  • avocado slices


  1. In the jar of a blender, combine the onions, jalapeno, cilantro, vegetable oil and fresh lime juice. Puree on high until you have a smooth green sauce. Season to taste with kosher salt. Set Aside.
  2. In a small bowl, gently combine the onions, cilantro, radishes, lime juice and vegetable oil. Toss to coat and then season to taste with kosher salt. Set Aside.
  3. For the lobster, heat a medium sauté pan over medium heat and add the oil. Then add the lime zest and the green onions. Add the pre-cooked lobster and gently warm the lobster with the onions and lime zest. Season well with kosher salt and sprinkle with fresh lime juice.
  4. Heat the corn tortillas (I do this by kind of toasting them in a dry non stick pan on both sides or on my flat top griddle).
  5. Spoon some of the Cilantro-Radish salad onto the tortillas. Top with a generous amount of the lobster and then drizzle with the green onion sauce. Serve immediately with avocado slices and lime wedges.