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Air-Fried Maine Lobster Burrito recipe image Air-Fried Maine Lobster Burrito recipe image

Air-Fried Maine Lobster Burrito


Total cook time Preparation Time: 45 minutes, Cooking Time: 30 minutes
Servings 4 burritos


Mexican Rice
Long-grain white rice


Chicken or vegetable broth


A pinch of adobo

About 1/4 TSP

Ground cumin

1/2 TSP

Salt and black pepper

To taste

Saffron threads (Optional)


Fresh cilantro

1 CUP chopped

Fresh parsley

1/2 CUP chopped


2 Cloves (minced)

Small red onion

1 (finely chopped)

Red wine vinegar

1/4 CUP

Extra-virgin olive oil

1/2 CUP

Ground cumin

1/2 TSP

Red pepper flakes

1/4 TSP (adjust to taste)

Salt and black pepper

To taste

Lobster Filling
Maine Lobster Tails

4 raw tails cooked in an air fryer, chopped into bite-sized pieces and tossed in fresh chimichurri

Corn kernels

1 CUP (fresh or frozen)

Refried beans


Mexican cheese blend

1 CUP (cheddar, Monterey Jack, etc.)

Chipotle Mayo

1/2 CUP

Adobo sauce from canned chipotle peppers


Lime juice


Lime Crema
Sour cream or Greek yogurt

1/2 CUP

Fresh Lime Juice

Juice of 1 lime


To taste

For Assembly
Large flour tortillas


Pico de gallo

For garnish (store-bought or homemade)


Step 1:

Prepare the Mexican Rice.

Step 2:

In a medium saucepan, bring the chicken or vegetable broth to a boil. Add saffron threads and let them steep for a few minutes until the broth turns yellow (optional).

Step 3:

Rinse the rice under cold water until the water runs clear. Drain.

Step 4:

In the saucepan with broth, add the rice, ground cumin, salt and black pepper. Stir well, cover with a tight-fitting lid, and reduce the heat to low. Cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Step 5:

Remove from heat and fluff with a fork.

Step 6:

Prepare the Chimichurri.

Step 7:

In a blender or food processor, combine the cilantro, parsley, minced garlic, red onion, red wine vinegar, extra-virgin olive oil, ground cumin, red pepper flakes, salt and black pepper.

Step 8:

Blend until the mixture reaches a coarse sauce consistency. Set aside.

Step 9:

Prepare the Lobster.

Step 10:

Cook each lobster tail in an air fryer at 380°F for 5-7 minutes or until lobster is opaque and tender. Check to make sure the lobster does not overcook.

Step 11:

Once it’s cooked, remove the lobster from its shell and chop into bite-sized pieces. Coat the pieces in chimichurri, mix well and let sit in the refrigerator for 30 minutes.

Step 12:

Prepare the Chipotle Mayo.

Step 13:

In a small bowl, whisk together the mayonnaise, adobo sauce and lime juice. Adjust the spiciness by adding more or less adobo sauce to your taste. Set aside.

Step 14:

Prepare the Lime Crema.

Step 15:

In another small bowl, combine the lime juice, a pinch of salt and the sour cream or Greek yogurt. Mix well and set aside.

Step 16:


Step 17:

Warm the flour tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.

Step 18:

Lay out each tortilla and assemble the burritos in the following order:

  • Spread a generous spoonful of Mexican yellow rice in the center.
  • Add a scoop of refried beans.
  • Sprinkle corn over the beans.
  • Place the air-fried chopped lobster meat on top.
  • Drizzle chipotle mayo over the lobster.
  • Add a dollop of lime crema.
  • Sprinkle Mexican cheese blend on top.

Step 19:

Carefully fold the sides of the tortilla inwards, then roll it up tightly from the bottom to enclose the filling. Repeat for the remaining tortillas.

Step 20:

Serve your mouth-watering Maine Lobster burritos with pico de gallo on the side for an extra burst of flavor. Enjoy your gourmet Mexican-inspired meal!

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