Ingredients:

  • 8 oz pre-cooked lobster meat, diced into 1-inch pieces
  • 2 Tbsp unsalted butter
  • 3 Tbsp fresh lime juice (divided)
  • 8 small (4.5-inch) corn tortillas
  • 1 large avocado (about 6 oz), pitted and peeled
  • 2 Tbsp full-fat mayonnaise
  • 2 Tbsp cold water
  • 1/2 tsp kosher salt (divided)
  • 2 cups shredded green cabbage
  • 1/4 cup chopped fresh cilantro

Instructions:

  1. Combine the avocado, mayonnaise, 1 tablespoon of lime juice, cold water, and 1/4 teaspoon of salt in a blender. Blend until the mixture is completely smooth and thick, resembling a velvety, loose pudding texture. Set aside.
  2. In a medium bowl, toss the shredded green cabbage and chopped cilantro with 1 tablespoon of lime juice and the remaining 1/4 teaspoon of salt. Toss thoroughly to combine and lightly dress the slaw. Set aside.
  3. In a skillet over medium-high heat, melt the 2 tablespoons of unsalted butter. Add the diced lobster meat and quickly sear for 30 to 60 seconds per side, just until the surface proteins caramelize (Maillard reaction) and the meat is warm throughout. Squeeze the final 1 tablespoon of lime juice over the lobster and remove the skillet from the heat immediately.
  4. Warm the corn tortillas according to package directions (either dry-seared in a skillet or wrapped in foil). Fill each tortilla evenly with the seared lobster meat. Top generously with the citrus slaw and finish with a heavy drizzle of avocado crema.