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Brown Butter Lobster Tacos with Charred Sweet Corn

Rich, sweet, and absolutely decadent. If you want to pull out all the stops, this is the taco for you. We are gently warming massive chunks of sweet lobster meat in nutty, golden brown butter, then pairing it with a smoky charred sweet corn relish. It is pure luxury in a tortilla! 🌮🦞🧈

  • Total Time: 25 minutes
  • Yield: 4 (8 tacos) 1x

Ingredients

Scale
  • The Brown Butter Lobster
  • 1 lb cooked lobster meat (claws and knuckles work great), chopped into large chunks
  • 4 tbsp unsalted butter
  • 1 clove garlic, smashed
  • Pinch of salt and black pepper
  • The Charred Corn Relish
  • 1 ½ cups sweet corn kernels
  • 2 tbsp red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh cilantro, chopped
  • Juice of 1 lime
  • The Tacos
  • 8 small flour or corn tortillas
  • ½ cup cotija cheese, crumbled (optional)
  • Lemon wedges (for serving)

Instructions

  1. Char the Corn: Heat a dry skillet over medium-high heat. Add the sweet corn kernels in a single layer and let them cook undisturbed for 2–3 minutes until the bottoms are dark and charred. Transfer to a bowl and mix with the diced red onion, jalapeño, cilantro, and lime juice.
  2. Brown the Butter: In a skillet over medium heat, melt the 4 tbsp of butter. Let it cook past the melting point until it starts to foam. Swirl the pan gently until the milk solids turn a deep, toasted golden brown and smell incredibly nutty (about 3–4 minutes). Add the smashed garlic clove to infuse the butter.
  3. Warm the Lobster: Reduce the heat to low. Add the massive chunks of cooked lobster meat directly into the hot brown butter. Toss gently for 1 to 2 minutes just until the lobster is warmed through and heavily coated in that nutty, rich butter. Remove from heat immediately so the lobster stays tender.
  4. Assemble & Serve: Warm your tortillas. Spoon a generous layer of the charred sweet corn relish onto the bottom of each tortilla. Top with the warm, butter-drenched lobster chunks. Sprinkle with a little cotija cheese if desired, and serve with fresh lemon wedges!
  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes