Lobster & Bacon Tacos with Old Bay Crema

Name: Lobster & Bacon Tacos with Old Bay Crema
Prep time: 15 min
Cook time: 5 min
Ingredients: 1/4 cup sour cream; 1/4 cup mayonnaise; 1 teaspoon Old Bay® seasoning; 1 teaspoon paprika; 1 pound thick-cut bacon; 1 pound cooked knuckle and claw Maine lobster meat, (roughly chopped); 2 tablespoons unsalted butter, (melted); 8 small corn tortillas, (warmed); 2 cups finely shredded green cabbage; 2 medium Haas avocados, pitted peeled and sliced

Prep Time: 15

Cook Time: 5

These tacos filled with sweet, succulent Maine lobster meat, crispy bits of bacon, creamy avocado and finely shredded crunchy cabbage are a new summer favorite of mine.

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I top these lobster tacos off with a mixture using the east coast favorite, Old Bay® Seasoning, combining it with sour cream and mayonnaise for a zesty sauce. While you can easily substitute in 1 pound of any type of lobster meat though I love the presentation of the claws in the tacos and the sweet, tender meat.

Lobster & Bacon Tacos with Old Bay Crema

Lobster & Bacon Tacos with Old Bay Crema

Key Ingredients in This Recipe

Old Bay – If you’ve never tasted Old Bay Seasoning, it’s a blend of savory spices like celery salt, bay leaf, mustard powder and black pepper among others. It’s commonly used to flavor seafood like crab, lobster and other shellfish.
Tortillas – I prefer flour tortilla to corn for these tacos though they can easily be substituted with flour. Before assembling the tacos, warm them by holding them with tongs over a gas flame. You can also warm them for a few seconds or in the microwave topped with a damp paper towel to keep them from drying out.

Lobster & Bacon Tacos with Old Bay Crema ws ith avocado slice

All About Lobster Meat

Lobsters are harvested in New England year round though they are primarily considered to be “in season” during the summer months starting in June.

During the summer I usually buy live whole lobsters and cook them myself for dishes such as this. During the cooler winter months I frequently opt to have the fishmonger boil or steam them. That way I can just pick them up. If you are buying your lobsters whole, it takes about 4½ pounds of live lobsters to get 1 pound of meat. I love using claws for this recipe for the aesthetics.

Easier still, you can find lobster meat already cooked, broken down and removed from the shell at some specialty seafood markets. So check out more recipes using lobster here. This recipe is also a great way to utilize leftover lobster meat after a classic New England lobster boil.

Maine lobster meat, bacon, creamy avocado and finely shredded crunchy cabbage are a summer favorite.

How to Make Lobster Tacos

Make the Old Bay crema. In a medium mixing bowl whisk together the sour cream, mayonnaise, Old Bay, paprika and 2 tablespoons of water until combined. Cover and refrigerate until ready to use.
Cook the bacon. Add the bacon to a large non-stick skillet. Heat over medium heat, cooking until the bacon fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate.
Mix the filling. In a medium bowl gently mix together the lobster, butter and cooked bacon until combined.
Assemble and serve. Top each tortilla with a small handful of the cabbage and top with a scoop of the lobster and bacon. Top with slices of avocado and drizzle with the old bay crema. Serve immediately.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Lobster & Bacon Tacos with Old Bay Crema

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Prep Time 15

Cook Time 5

Serves

US Customary – Metric

Ingredients:

For the Old Bay crema:

1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon Old Bay® seasoning
1 teaspoon paprika

For the lobster & bacon filling:

1 pound thick-cut bacon
1 pound cooked knuckle and claw Maine lobster meat, roughly chopped
2 tablespoons unsalted butter, melted
8 small corn tortillas, warmed
2 cups finely shredded green cabbage
2 medium Haas avocados, pitted peeled and sliced

Instructions:

For the Old Bay crema:

In a medium mixing bowl whisk together the sour cream, mayonnaise, Old Bay, paprika and 2 tablespoons of water until combined. Cover and refrigerate until ready to use.

For the lobster & bacon filling:

Add the bacon to a large non-stick skillet. Heat over medium heat, cooking until the bacon fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate.
In a medium bowl gently mix together the lobster, butter and cooked bacon until combined.
Top each tortilla with a small handful of the cabbage and top with a scoop of the lobster and bacon. Top with slices of avocado and drizzle with the old bay crema. Serve immediately.

Lobster & Bacon Tacos with Old Bay Crema