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Good morning! Happy Day! Sunny Sunday! All the good vibes have arrived!

I’ve been struggling with this website for many months. It’s been extremely difficult to create a post on my end because the site was being uncooperative and dropping content, photos, etc. And I know that on your end the site was taking FOREVER to load. Not just for you, but for me. When I needed to search for an old post, it would take up to five minutes for the search bar to appear. I’d nearly given up … but it’s all fixed! I hope you notice an immediate difference.

In celebration, let’s make some decadent lobster tacos!

Lobster Tacos with Mango Salsa & Cilantro Aioli

Mango Salsa

  • 1 large mango, flesh diced
  • 1/2 cup diced red bell pepper
  • 1/4 cup minced red onion
  • 1/4 cup well rinsed and dried and chopped fresh cilantro
  • 1 jalapeno, seeded and minced
  • Zest & juice of 1 lime

Cilantro Aioli

  • 1/4 cup fresh cilantro, well-rinsed and dried
  • Zest & juice of 1 lime
  • 1/2 teaspoon ground cumin
  • 1 cup mayonnaise
  • 1 garlic clove, peeled and minced
  • 1/2 teaspoon ground cayenne

Lobster Tacos

  • 1 pound cooked lobster meat, roughly chopped
  • 2 teaspoons lime juice
  • 6 thick corn tortillas
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Mango Salsa: In a medium bowl, stir together all ingredients. Cover and refrigerate until ready to use.

Cilantro Lime Aioli: Place all ingredients in a blender or food processor. Process until smooth. Season with salt and pepper, to taste.

Lobster Tacos: Add the lobster meat to a bowl and drizzle with lime juice. Toss to coat.

Using a grill or gas range, toast the tortillas for 20 seconds or until slightly charred and softened.

Lay out tortillas and divide the lobster meat between them, placing lobster meat in the center. Top with two tablespoons of mango salsa and drizzle with aioli.

Garnish with cilantro and lime wedges and serve immediately.

Makes 4

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1 Shirley Gannarelli { 07.16.23 at 7:07 PM }

Thank you posting.

2 David Bickford { 07.17.23 at 4:40 AM }

It’s good to see you back online. I make similar tacos with shrimp. Wild Shrimp Co., at most local farmers market, now sells 1-lb. packs of cut-and-ready shrimp meat that work well as taco filling. As a mango enthusiast, I’ll have to try adding your salsa instead of my usual pico de gallo.

3 Linda Hopkins { 07.17.23 at 9:15 AM }

Shirley, Thank YOU for reading. I’m going to try (once again) to be more regular in my posting. xoxo

4 Linda Hopkins { 07.17.23 at 9:17 AM }

David, Yum! I’m making some buttered shrimp sandwiches this week, I’ll have to look for the Wild Shrimp Co, next time I’m at Uptown Market. Thanks for the recommendation!

5 Betsy { 07.17.23 at 10:55 AM }

loved seeing a new recipe! And lobster is one of my most favorite!!
Where do you find the lobster?
Thank You

6 Linda Hopkins { 07.17.23 at 12:12 PM }

Hi Betsy,
Thank you, I’m happy to post again. To answer your question – I’ve made the recipe twice since May. The first time, I purchased lobster tails at Costco for $24.99 per lb with 4 in a pack. When I boiled them, once was super mealy, and I ended up throwing it out. The others were delicious and perfect. The next time, I decided to go to Whole Foods. Their tails were sold by the each: $10.99 per 4 ounce tail or a whopping $43.96 per pound! And guess what? I still ended up with one mealy lobster tail. Maybe it was the time of year, I’m not sure. But even if I have to toss one, I’ll be buying only at Costco from here on out.

7 Kimberly Howard { 07.17.23 at 1:41 PM }

Glad to see you back !

8 Linda Hopkins { 07.18.23 at 10:44 AM }


9 Anne { 07.18.23 at 2:16 PM }

This looks delicious! I’m a little intimidated about buying/cooking the lobster, as surprise, surprise, I have never done so! WHICH of course means I should TRY!! 🙂 Thank you for sharing the recipe! xo

10 Linda Hopkins { 07.19.23 at 12:59 PM }

Anne, so easy and quick to cook lobster tails! Bring water to a boil, add some salt, drop in tail(s), once the water just begins to come back to a boil, set timer. For how long??? The same number of minutes as the weight in ounces of the lobster tail. 5 ounce tail = 5 minutes. Remove with tongs and while still hot, use a large fork to remove the meat. Shimmy that fork between the meat and the shell and pull to remove the meat in one piece. OR… do it once they have cooled or chilled by using kitchen shears to cut longways up the top and back of the tail, pull apart the shell and remove meat. That’s all there is to it! xoxo

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