Step 1:

Fill a medium cast-iron skillet with enough oil to reach 1-inch up the sides. Heat oil to 325ºF. Working one at a time, fry the tortillas by folding the tortilla in half and laying one half flat in oil while holding the other half slightly open with tongs until golden brown, about 1 minute. Flip and repeat on the other side so it forms a half-moon shell, continuing to fry until golden brown, about an additional minute. Remove to a wire rack set over a rimmed baking sheet to cool.

Step 2:

Heat a medium saucepot over medium heat add the butter and allow to melt. Stir in the hot sauce and truffle oil then toss with the lobster meat until it’s warmed and set aside.

Step 3:

Fill the crispy tacos with shredded green and purple cabbage, lobster meat and slices of avocado. Serve immediately with a side of refried beans and rice if desired.

Additional Note:

If you can’t find claw & knuckle meat, tail, claw & knuckle meat or whole live lobsters can be used for this recipe, just follow these steaming instructions if starting from a whole lobster.