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Lobster Tacos

with grill lobster tails and tempura fried claws

For the lobster tails and claws

  • 4 large lobster tails, about 8 ounces each
  • Red Tuxedo, our spice blend from Spiceology
  • 8 lobster claws, about 8 ounces, from 4 large lobsters
  • 1 1/2 cups self-rising flour
  • 1 1/2 cups ice cold water
  • 2 large egg yolks
  • 1 tablespoon cornstarch

For the Sriracha Aioli

  • 1/2 cup mayonnaise
  • 1/4 cup crema or sour cream
  • 1 to 2 tablespoons Sriracha sauce
  • 1 small bunch cilantro, roughly chopped
  • 2 limes, zested and juiced
  • Kosher salt, for seasoning

For the tacos

  • 1/2 head green cabbage, thinly sliced
  • 1 bunch green onions, thinly sliced
  • 12 small tortillas
  • Bachan’s Japanese BBQ Sauce
  • Pickled red peppers, for garnish

Make the Sriracha Aioli by combining the mayo, crema, Sriracha, lime juice, cilantro and salt in a medium mixing bowl. Taste and add a heavy pinch of salt, as needed.

Heat a grill to medium high heat for grill the lobster tails. Remove the tail meat from the shells and slice in half, Season the tails with Red Tuxedo and skewer each with a wooden skewer — this keeps them from curling up on hot grill.

Grill the tails for 2 minutes per side and set aside.

Using a propane burner or on a stovetop, heat a quart of oil in a deep skillet. While the oil heats, mix together the self-rising flour and water. Do not whisk until smooth, some lumps are welcome. Add the egg yolks and cornstarch and whisk to combine. Dip the lobster tails in the batter and fry at 325 for 2 to 3 minutes or until golden and crispy.

Build the tacos by layering each tortilla with thinly cabbage, a lobster tail pieces, a fried claw, the aioli, Bachan’s sauce, and garnish with the pickled peppers and  green onions.