Chocolate Lobster Taco - Signature Taco
- 3 slices applewood smoked bacon
- 1 -ounce (71 percent cacao) bittersweet chocolate
- 1 Australian lobster tail
- 1/2 cup olive oil
- 1/2 jicama, sliced
- 5 spring onions
- 1 poblano pepper
- 8 small flour tortillas
- 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
DirectionsChipotle grilled corn creme:
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.
Warm the flour tortillas on a pan or on the grill about 1 minute on each side.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Emeril Lagasse