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Rock Lobster Lobster Tacos


Pico de Gallo

  • 2 tomatoes, cored and cut into 1/4-inch dice
  • 2 green onions, thinly sliced
  • 1 tablespoon finely chopped red onions
  • 1 to 2 tablespoons chopped cilantro leaves
  • 1/2 large jalapeno, stemmed, seeded and minced
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • Kosher salt to taste

Cucumber Salad

  • 2 cucumbers, peeled, seeded and julienned
  • 1 yellow bell pepper, stemmed, seeded and julienned
  • 1/8 small red onion, julienned (OR to taste)
  • 2 tablespoons finely chopped mint leaves
  • Kosher salt to taste

Lime Sour Cream

  • Juice of 1 lime
  • 1 cup dairy sour cream


  • 10 ounces cooked lobster meat (or imitation lobster meat), shredded and cut into medium-size chunks
  • 4 taco shells
  • 4 lime wedges


  1. Pico de Gallo: Mix together tomatoes, green onions, red onions, cilantro, jalapeno, oil and lime juice. Season with salt.
  2. Set aside for 1 hour for flavors to blend.
  3. To make Cucumber Salad, mix together cucumbers, bell pepper, onion and mint in bowl. Season with salt.
  4. Lime Sour Cream: Mix lime juice into sour cream. Cover and refrigerate until ready to use.
  5. Assembly: Toss lobster meat with Pico de Gallo. Stuff taco shells with lobster mixture.
  6. Garnish with Lime Sour Cream.
  7. Serve with Cucumber Salad and lime wedges on the side.

Yield: 4 servings

Posted by GramCracker at Recipe Goldmine 12/30/2001 9:38 am.

Source: Rock Lobster, Las Vegas, Nevada

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