Lobster Tacos

1. 1

   Preheat a lightly oiled grill pan over medium-high heat.

2. 2

   Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.

3. 3

   Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.

4. 4

   Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.

* Per serving · 4 servings · Values may vary.

No additional tips available.