Lobster Tacos with Chipotle Cream

These lobster tacos make great appetizers with taco shells made from won ton wrappers! You can make them full size as well for a meal using regular corn tortillas.


Lobster salad

4 Lobster tails, steamed

1 stalk celery, diced

1 c. chipotle cream

Freshly-ground black pepper, to taste

Chipotle Cream

½ c. sour cream

½ c. mayonnaise

3 t. chipotle pepper, canned in adobo sauce, seeded and chopped

1/2 teaspoon ground cumin

1 Tablespoon fresh cilantro, chopped


2 ripe avocadoes

2 t. lemon juice

½ medium onion, diced

¼ t. garlic salt

2 T. mayonnaise

Shredded lettuce

1 package won ton wrappers

Vegetable oil for frying


To make chipotle cream: Combine all ingredients in a small bowl and whisk until smooth.

To make lobster salad: Cut open the lobster shells with a sharp knife and remove the lobster meat. Cut the lobster meat into bite-sized chunks. Place in a medium bowl and add celery, 1 c. chipotle cream and black pepper to taste. Stir to combine.

To make guacamole: Halve avocadoes, remove seed and use a spoon to scoop out the pulp. Place in a small bowl and mash with a fork. Add lemon juice, onion, garlic salt, and mayonnaise. Set aside.

Using a 2-inch round cookie cutter or the bottom of a glass, cut the won ton wrappers into circles. Heat vegetable oil for frying. Place the won ton rounds into the oil, 2-3 at a time. Using two forks, gently fold them in half in the oil and allow to cook for 6-8 seconds. Remove and drain. Continue folding and frying the rest of the won ton wrappers. To assemble: Place a small amount of shredded lettuce in the won ton “taco shell.” Add a generous tablespoon of lobster salad. On a plate, place four small mounds of guacamole (about 1 T. each). Set the lobster tacos onto each mound to keep it upright and serve. Makes 30 appetizers.

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