Lobster & Bacon Tacos with Old Bay Crema
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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.
Table of contents
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.
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. This recipe is also a great way to utilize leftover lobster meat after a classic New England lobster boil.
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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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.
Nutrition:
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Despite questioning the flavors after reviewing the ingredients list, I decided to go ahead and try this recipe anyway, because I had all of the ingredients on hand. I wish I had listened to my gut instinct, but I did not, and the result was extremely disappointing.
I feel like I have wasted two perfectly good lobster tails, and a few claws, and an entire pound of bacon. The flavors of the old Bay overpowered the lobster as did the smoking out of the bacon. I’ll be looking for a different lobster taco recipe in the future.
Thank you so much for taking the time to share your feedback, I’m really sorry to hear the recipe didn’t land for you. I know how frustrating it feels to use special ingredients like lobster and not end up with the result you were hoping for. The Old Bay and bacon are meant to add a bold, coastal flavor, but I completely understand that they can come across stronger depending on personal preference. I appreciate you giving the recipe a try, and your note is helpful for others who prefer a more delicate lobster flavor. If you ever decide to try another lobster recipe i’d recommend one with lighter, brighter flavor like mini lobster rolls with spicy mayo and ponzu to be more in line with what you enjoy.