Recipe courtesy of ChrisAnn Brunsmann
Chocolate Lobster Taco - Signature Taco
- Level: Intermediate
- Yield: 4 servings (2 tacos per person)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 769
- Total Fat
- 54
- Saturated Fat
- 13
- Carbohydrates
- 56
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 18
- Cholesterol
- 77
- Sodium
- 1103
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
Ingredients
3 slices applewood smoked bacon
1-ounce (71 percent cacao) bittersweet chocolate
1 Australian lobster tail
1/2 cup olive oil
Salt
1/2 jicama, sliced
5 spring onions
1 poblano pepper
8 small flour tortillas
Chipotle grilled corn creme:
1/2 ear white corn
Olive oil
1 canned chipotle pepper
1 to 2 teaspoons chipotle sauce (from can)
1/2 cup sour cream
2 teaspoons buttermilk
1/2 teaspoon Mexican smoked paprika
1/2 teaspoon sugar
Salt
Directions
- Cook bacon in a small skillet on medium heat until very crispy. Remove from pan and pat dry with a paper towel. Heat the chocolate in a double boiler or in a microwave until just melted. Dip bacon into the chocolate and let dry on waxed paper. Once dry, break into small bite-sized bits.
- Split the lobster tail in half and brush with olive oil and salt. Grill for 8 to 10 minutes and transfer to a cutting board. Pull the flesh from shell, chop into bite-sized chunks and add to a medium bowl.
- Peel and thinly slice jicama. Brush with olive oil and salt and grill about 2 minutes or until grill marks appear. Transfer to a cutting board and cut into thin strips.
- Trim ends of spring onions. Brush with olive oil and salt and grill for 3 to 4 minutes Transfer to a cutting board and chop.
- Grill the poblano for 5 to 7 minutes or until almost soft. Do not burn. Remove to a cutting board, peel and chop into bite-sized pieces.
- Chipotle grilled corn creme:
- Peel corn and brush with olive oil. Grill until browned on all sides, turning occasionally, about 7 to 10 minutes. Remove from heat to a cutting board and allow to cool. When cool enough to handle, slice off the kernels with a knife.
- In a food processor, add the chipotle peppers and sauce, the grilled corn, sour cream, buttermilk, smoked paprika, sugar, and salt, to taste and pulse until smooth.
- Warm the flour tortillas on a pan or on the grill about 1 minute on each side.
- Layer each tortilla with lobster, jicama, green onion, poblano pepper, chipotle grilled corn creme, and chocolate bacon. Serve on a platter or individual plates and enjoy!