Lobster Tostadas
Fresh Lobster Tostadas Recipe – These seafood corn tostadas are loaded with fresh lobster, avocado slaw, sweet and tangy mango slices, pico de gallo, and queso fresco. This fresh and fabulous meal is just what you need on a warm summer evening!
Why We Love This Easy Tostadas Recipes
How could you not love Lobster Tostadas? I mean, it’s lobster… There are no other words that instantaneously provide the same sense of opulence!
Lobster is in its own category when it come to foods that make you feel like you’re sitting in the lap of luxury. It’s sweet and silky with the faint essence of the sea. A marvelous addition to any recipe from wood oven pizzas to rich pasta dishes. Lobster is always welcome!
Today we’re serving lobster piled high on crispy tostadas with spicy avocado slaw, fresh mango and avocado slices, pico de gallo, and queso fresco.
Ingredients You Need
- Lobster tails – fresh, or previously frozen and thawed
- Tostada shells – corn are best, but you can use flour if you prefer
- Mango – peeled and sliced
- Pico de gallo – homemade or store bought is fine
- Queso fresco – crumbled
- Avocado – peeled and sliced
For the Avocado Slaw –
- Cabbage – shredded
- Avocado – pureed
- Mayonnaise – regular or low fat
- Rice vinegar – or apple cider vinegar
- Honey – or agave
- Serrano pepper – seeded
How to Make Lobster Tostadas
When cooking lobsters tails, I usually run a wooden skewer through the tail so that it doesn’t curl up while cooking. Then carefully drop it in boiling water and cook for 5-7 minutes. I usually stop after 5 minutes, just to be safe. Yet if you have extra large lobster tails, cook a little longer.
Pro Tip: The key to making perfect Lobster Tostadas is to NOT overcook the lobster tails.
Once done, cool the lobster tails in an ice bath to stop them from continuing to cook. Then cut them open with strong kitchen sheers and chop the tails into large chunks.
Next up, make a creamy spicy avocado slaw by tossing shaved cabbage with a puree of avocado, mayo, rice vinegar, honey, and serrano peppers.
Pro Tip: You can make the slaw up to a day or so ahead of time for faster assembling!
Tips for How to Build a Tostada
First, use the avocado slaw as the base of the tostadas, then top with fresh sliced avocado and sweet mango.
Get the Complete (Printable!) Lobster Tostadas Recipe Below. Enjoy!
Then add a scoop of fresh pico di gallo and crumbles of salty queso fresco.
Then give each tostada a little crown of lobster and stand back to take in the glory of what you have created…
Fresh, zesty, and delicately diverse – this Lobster Tostadas recipe is a masterful seafood fantasy you can experience for yourself!
How to Eat a Tostada
There is no wrong way to eat them, in my opinion. But there are certainly some tips for the “proper way” to eat a seafood tostada!
First, decide if you are doing this all-in with your hands or going the fork-and-knife route. If you are picking it up, do so carefully and keep it level to make sure the toppings don’t fall off. Take small bites as you continue to support the base and sides of the shell so that it doesn’t crack into pieces.
With a fork and knife you might want to simply cut the tostada into four equal pieces… Or at least, as even as you can. Then it’s a bit easier to pick up and enjoy each section. Alternatively, you can just eat the toppings off with a fork, saving the tostada shell last to pick up and munch on.
Serve these crunchy, yummy and decadent lobster tostadas with any number of Mexican or Tex-Mex-style side dishes! We love to pair them with yellow rice or green rice, homemade refried beans, or grilled Mexican street corn salad.
Frequently Asked Questions
Yes! Feel free to swap out the lobster with other seafood proteins. Try crab tostadas, shrimp tostadas (see our hand guide for how to cook shrimp), or seafood tostadas with your favorite firm white fish like Mahi Mahi or cod.
Layer them as directed, keeping the wetter ingredients like pico de gallo off of the bottom of the shell. Also be sure to thoroughly dry the lettuce before using.
I suggest making these fresh and assembling right when you’re ready to serve. The longer they sit the more likely the tostadas are to become soggy or chewy.
However, you can prep the ingredients up to a day in advance. Cut up the veggies and fruits, make pico de gallo (if using homemade) and cook the lobster tails. Store everything in individual ingredients and keep in the fridge until it’s time to assemble.
Looking for More Easy Elevated Recipes? Be Sure to Also Try:
- Fancy 5 Minute Nachos
- Crab Mac and Cheese
- 5-Ingredient Bagel Bites with Steak and Blue Cheese
- Best Main Lobster Rolls
- Easy Shrimp Toast Recipe
Lobster Tostadas
Ingredients
For the Lobster Tostadas
- 2 lobster tails
- 6 tostada shells
- 1 ripe mango peeled and sliced
- 1/2 cup pico de gallo
- 1/4 cup crumbled queso fresco
- 1 ripe avocado peeled and sliced
For the Avocado Slaw
- 4 cups shredded cabbage
- 1/2 ripe avocado
- 1/3 cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 serrano pepper seeded
Instructions
- Place a large pot of water over high heat to boil. Insert a wooden skewer through each lobster tail, lengthwise, to help them stay straight while cooking. Once the water is boiling, lower the lobster tails into the pot. Boil for 5-7 minutes, until the shells are red. Then remove with tongs and place in a large bowl of ice water to cool.
- Next make the avocado slaw: Peel the avocado and place half in the blender. Add the mayo, vinegar, honey, and serrano pepper. Puree until smooth. Pour the shredded cabbage in a large bowl. Then pour the avocado puree over the top. Toss and salt to taste.
- Once the lobsters are cool, use a pair of kitchen shears to cut through the shells. Roughly chop the lobster meat.
- To assemble: Lay the tostada shells out flat and top with a spoonful of spicy avocado slaw. Then top with fresh mango and avocado slices, followed by pico di gallo and crumbled queso fresco. Place the chopped lobster pieces on top of each tostada and serve immediately.
These look amazing. I love lobster any way it’s served. Are those peppers real hot? I can’t eat really spicy foods. Or should I try another type of pepper?
These look so fresh and vibrant! I love lobster for special occasions!
Gorgeous!!!!! I’d love to try these!
Lobster on a tostada? GENIUS. I’m already drooling uncontrollably over that sauce, too!
I am so loving these! I’ve actually never cooked lobster at home, but you are convincing me to give it a try!!
these look awesome! gotta love lobster!
These are some serious beauties. What a lovely summer meal.
Well these look amazing!! I could use a lobster tostada as a pre dinner snack right now!
My son’s favorite food is lobster – he would go crazy for these! Actually, we all would :)