Lobster Roll Mini Taco Bowls™

We have Maine and the rest of those states way up there to thank for the delicious-ness that is known as the Lobster Roll. Try our take on your roll by buttering up a taco bowl and filling with plump lobster.
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25 Minutes Prep
25 Minutes Total
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12 Servings


Ingredient List
  • Small check mark in a circle icon 2 tablespoons butter, melted
  • Small check mark in a circle icon 1 teaspoon finely chopped garlic
  • Small check mark in a circle icon 1 package Old El Paso™ Taco Bowls™ mini soft flour tortillas
  • Small check mark in a circle icon 3 tablespoons mayonnaise
  • Small check mark in a circle icon 1 teaspoon Dijon mustard
  • Small check mark in a circle icon 2 tablespoons finely chopped celery
  • Small check mark in a circle icon 1 tablespoon finely chopped fresh chives
  • Small check mark in a circle icon 1 1/2 teaspoons fresh lemon juice
  • Small check mark in a circle icon 1/4 teaspoon salt
  • Small check mark in a circle icon 12 oz cooked lobster meat, cut into bite-size pieces (from three 8-oz uncooked lobsters)
  • Small check mark in a circle icon 6 leaves Bibb or butter lettuce, torn to fit bowls
  • Small check mark in a circle icon Chopped chives and lemon wedges, if desired
Preparation
  1. Heat oven to 325°F. Line cookie sheet with foil. In small bowl, stir together melted butter and garlic. Lightly brush melted butter mixture on all sides of each bowl to coat. Place bowls on cookie sheet. Bake 5 to 7 minutes or until warm.
  2. Meanwhile, in medium bowl, stir together mayonnaise, Dijon mustard, celery, chives, lemon juice and salt. Add lobster meat, and fold in.
  3. To assemble, line inside of each bowl with half leaf of lettuce. Fill with 2 tablespoons lobster mixture. Top with chopped chives and lemon wedges. Serve immediately.
Expert Tips
  • No chives? Try fresh tarragon leaves for a new flavor twist.
  • No more pots of boiling water--bake your lobster tails! Heat oven to 350°F. Cut lobster tails down the center of backs with kitchen scissors, leaving tail fin intact. Place tails on cookie sheet lined with foil. Bake 15 to 20 minutes or until meat thermometer inserted in center reads 140°F to 145°F. Remove lobsters from oven, and immediately submerge in large bowl filled with ice water. When cool enough to handle, remove meat from shell, and refrigerate until needed.
Nutrition
Calories110(Calories from Fat60),Total Fat6g(Saturated Fat2g,Trans Fat0g),Cholesterol50mgSodium320mgTotal Carbohydrate6g(Dietary Fiber0g Sugars0g),Protein6g;% Daily Value*:Vitamin A4%;Vitamin C0%;Calcium4%;Iron2%; Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices:1/2
*Percent Daily Values are based on a 2,000 calorie diet.