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Prepare the Cotija Lime Mayonnaise

Prepare the Lobster

  • Maine Lobster, claw and knuckle meat, cooked 1.2 kg
  • Butter 4 Tbsp

Prepare the Watermelon Radish Slaw

  • Cilantro, chopped 0.25 cup
  • Dill fresh, chopped 0.25 cup
  • Jalapeno, minced 3 each
  • Watermelon radish, julienned 6 cups
  • Salt and pepper to taste
  • Lime juice, freshly squeezed 1 each
  • Olive oil, as needed

To Serve

  • Corn tortillas, small 30 each
  • Avocado, sliced 3 each
  • Cotija Lime Mayonnaise, prepared
  • Lobster, prepared
  • Watermelon radish slaw, prepared
  1. Prepare the Cotija Lime Mayonnaise

    • Place crumbled cotija cheese in a bowl. Add Hellmann's® 1/2 The Fat, lime juice and lime zest. Mix well while still leaving the cotija cheese crumbled. Season to taste with salt and thin with a small amount of water if necessary.

  2. Prepare the Lobster

    • Quickly grill or sauté the lobster with butter to warm through. Set aside.

  3. Prepare the Watermelon Radish Slaw

    • Combine all ingredients and toss well to combine. Season with salt and pepper. Set aside.

  4. To Serve

    • Warm 3 corn tortillas. Spread with 1 Tbsp of Cotija Lime Mayonnaise. Top with a slice of avocado and 2 ounces of lobster per taco. Finish with the watermelon radish slaw.

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