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Lobster Tacos

I think we all deserve a treat at the moment, so why don’t you bring those special holiday vibes into your home with this very simple recipe for fresh and zingy lobster tacos. I know that the price of lobster can be a prohibitive factor for us, which is why it’s only an occasional treat, but we can now buy raw frozen lobster tails from most supermarkets (look for the deals) which is a real game changer. However, if you prefer, the lobster can be swapped out for prawns, and you will still have a delicious taco. We love seeing what you create at home, so please tag us in your posts on Twitter or Instagram @HaynesGourmet

 Hasta luego,




Serves 2 people

  • 4 small lobster tails
  • 4 small tortillas (15cm)
  • 1 mango (or equivalent of frozen mango cubes)
  • 1/2 sweet white onion (or red onion)
  • 1 tbsp of chopped Haynes Gourmet Candied Jalapeño Red Rings
  • 1 lime
  • 1 pinch sea salt
  • 1/2 tsp chipotle paste
  • 2 tbsp mayonnaise


  1. If you have frozen lobster tails, defrost them overnight in the fridge.
  2. When you are ready to cook, bring a large pan of salted water to the boil, and keep it on a simmer.
  3. Heat a dry pan for your tortillas on a low/medium heat. We will get back to those.


  1. Dice the mango* and onion into similar-sized small cubes (approx. 5mm), chop the Candied Jalapeño Red Rings and place them all into a small bowl. Add a pinch of salt and squeeze of lime juice to taste and set aside.
  2. In another small bowl, mix the mayonnaise and chipotle paste. Set aside.


  1. Add your whole uncut lobster tails to simmering water and cook for approximately one minute per ounce. 
  2. Once cooked take them out of the water to drain and cool enough to handle.
  3. Cut down the middle of the shell with scissors (belly side is softer), and carefully remove the meat.
  4. Remove the digestive tract and cut into decent size chunks.


  1. Heat your tortillas in the dry pan until they are at your required temperature.


  1. Place your tortillas on a plate, place the lobster chunks in the middle, spoon over the fresh mango salsa, and drizzle on the chipotle mayo. 
  2. Garnish with a sprinkling of fresh cut coriander and a wedge of lime.