Lobster Taco Al Carbone
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 762
- Total Fat
- 41
- Saturated Fat
- 13
- Carbohydrates
- 37
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 64
- Cholesterol
- 404
- Sodium
- 1584
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
Yellow Tomato-Chipotle Salsa:
2 limes, zested and juiced
1 tablespoon chopped chipotle in adobo puree
2 teaspoons honey
1/4 cup extra-virgin olive oil
3 yellow tomatoes, halved, seeded and diced
1/2 small red onion, thinly sliced
1/4 cup chopped fresh cilantro leaves, plus more for garnish
Salt and freshly ground black pepper
Lobster Taco:
2 1/2 pound lobster, parboiled and split in 1/2 lengthwise
Canola oil
Salt and freshly ground black pepper
3 green onions (dark and pale green part) thinly sliced
8 (6-inch) corn tortillas (wrapped in foil and warmed)
1 1/2 cups shredded Monterey Jack cheese
Directions
- Whisk together the lime zest and juice, chipotle, honey and olive oil in a medium bowl. Add the tomatoes, onion and cilantro and mix until combined. Season with salt and pepper, to taste.
Taco:
- Heat grill to high.
- Brush the lobster flesh with some of the canola oil and season with salt and pepper, to taste. Put on the grill, flesh side down, and grill until slightly charred and just cooked through, about 5 minutes. Remove the meat from the shell and coarsely chop. Put the chopped lobster into a bowl, along with the green onions and mix to combine.
- Put the tortillas on a flat surface and evenly divide the cheese over the surface. Put a few heaping tablespoons of the lobster in the center. Fold the tortillas over, brush the tops with oil and grill, oil side down, until slightly charred, about 1 minute. Brush the top side of the tortillas with oil, flip over and continue grilling until slightly charred and cheese just melts. Arrange the tortillas on a serving platter and garnish with cilantro.