Lobster Tacos

Last week I turned 30 (wink wink) and to celebrate, Mark ordered fresh lobsters. When I was a child, I was obsessed with the beach and even though we lived right by it – I probably didn’t go to it nearly as much as I wanted. Let me be clear, I think I must have been 5 years old when I declared to my mom that I wanted to be like Jacques Cousteau. Everything about him was amazing – living in the sea, well yes please! I didn’t grow up eating lobsters, instead we would go to the mariscos (seafood shacks) to eat. Fresh raw oysters, callos de hacha (raw scallops with just lime juice) and campechanas (its like a mixed ceviche with a lot of juices of the raw oysters and lime) were a must for me. Anything seafood was a must… About 10 years ago, we started the tradition of getting lobsters and every time we do it a little different. It’s a fun thing to do, I like working to eat my meal and my 9-year-old thinks its fun to pet the lobsters… I recommend for you to make it more of build your own taco by setting the fixings and people can do as they please. I personally only like the tail on the taco…the claw is my favorite part and I don’t want anything (not even butter) when I’m eating it. So… happy birthday to me and hope you get to make this with your friends, family and loved ones. Cheers!

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Lobster Tacos

 

Ingredients:

 

Lobsters (order 1 whole 1.25 or 1.50 lb per person) Lobster Guy is awesome!

HABANERO BUTTER
• ½ stick of salted butter
• ½ stick of unsalted butter
• 4 garlic cloves (peeled and halved)
• 4 whole habaneros (stems removed)

COLESLAW
• ½ white cabbage
• 8 oz of pickled green tomatoes (we used KC Canning Co)
• ¼ cup of red wine vinegar
• 1 tbsp of vegetable oil
• Salt to taste

PICO DE GALLO SALSA
• 1 lb of red tomatoes – deseeded and cubed
• ¼ white onion finely chopped
• 1 serrano pepper finely chopped
• 1/3 bunch of cilantro
• 1 tsp lime juice
• Salt to taste

GUACAMOLE VERDE
• 1 avocado
• 1 can of Herdez salsa verde (or you can make your own)
• 2 tbsp of chile oil
• Salt to taste
• Top with cilantro microgreens we use Food Life Joy

CORN EARS
• 4 corn ears, cleaned and halved
• 2 tbsp of Mayonnaise
• Red Chile Pepper or Tajin
• Queso Cotija crumbled
• Lime Wedges

Lemon Wedges
Yoli Corn Tortillas

 

DIRECTIONS

First get all your fixings done and get your table set…

In a small sauce pan, melt your butters with garlic and habaneros. Bring it to a boil and then lower heat to a simmer for 3 minutes. Remove from hit and let it cool down. Prior to putting your melted butter in individual bowls - remove the garlic and habaneros.

PICO DE GALLO
Mix all your ingredients and salt to taste. Set aside.

GUACAMOLE VERDE
I like doing this in a mini Cuisinart, but you could also do a chunky version by using your fork to mash the avocado. I combine avocado and salsa verde and pulse until smooth. Then I salt to taste, pulse once more. Set in a bowl and top with chile oil and cilantro microgreens. You could also sprinkle some cotija cheese.

CORN EARS
Take your corn ears and grill them on a hot grill for about 20 minutes total. Turn around every 5 minutes to make sure you are evenly charring them in spots. Remove and let them cool. Next lather them with mayonnaise and roll each corn on your cotija crumble. Sprinke chile powder and set on a serving dish with corn holders and lime wedges on the side.

Turn your grill down post your corn to a medium heat.

Bring a large pot of water to a boil add salt (season with no fear), take your lobsters one by one and place head first. Boil for about 2 minutes and remove (set aside). Continue with all of your lobsters until done. Essentially you are killing them, you could also stab them on the head – but I’m a chicken…

Brush your lobsters with habanero butter and then place on the grill. There will be there for a total of 8 – 10 minutes. Mid way check them and turn them to ensure you don’t burn them. When you bring them out, the best way to check if they are done is by opening a claw – its opaque – you are good to go!

Heat up your tortillas in high heat with a little of butter.

Serve them with lemon wedges and your heated tortillas on the side.

ASSEMBLE
Place your tortillas, with the back of a spoon smear some Guacamole verde and then add some lobster tail. Pour about a teaspoon of habanero butter on top of the lobster. Top with a little coleslaw and pico de gallo. Squeeze ¼ of a lime. Enjoy!!!

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