The first thing you want to do is prep your veggies. Start with the white onion. Dice it into small pieces, making sure they are even. You don’t need tears; just a sharp knife will do wonders. Then, slice the radishes and red cabbage.

As for the avocados, I love slicing them into wedges to give a nice presentation. Lastly, chop the cilantro and jalapeño. Keep those ingredients handy—you’re going to need them.

Now, let’s transform that lobster meat! In a medium-sized skillet, heat the clarified butter over medium heat. Once it’s hot, add the cooked lobster meat, stirring gently.

You don’t want to overcook it; just heat until tender and fragrant, about 3-4 minutes. Toss in half of your lime juice and zest for that zing that makes everything pop.

Now comes the fun part: assembling! Lay your warmed corn tortillas on flat plates. Start by adding a generous scoop of the cooked lobster mixture onto each tortilla. Follow it up with the diced onion, sliced red cabbage, and juicy tomatoes.

Next, sprinkle on those crunchy radishes and avocado wedges. A crumble of queso fresco adds the creamy finish we all love.

Alright, toppings are crucial here. Drizzle the remaining lime juice over the tacos. Sprinkle with fresh cilantro and a dusting of sea salt. For a fancy twist, add those popping pomegranate seeds and the finely chopped jalapeño for a kick. These final touches will awaken your senses.

Serve your Nobu Lobster Tacos with extra lime wedges on the side. Trust me; the freshness elevates the flavors. Enjoy them with family or friends for a delightful meal that might just become a staple in your kitchen.