Name: Lobster Tacos
Cook time: P0Y0M0DT1H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 to 8 servings
Ingredients: Organic sunflower oil or vegetable oil, for frying; Twelve 3-inch flour tortillas, preferably from 808 Tortilla Co; 1/2 ounce seafood seasoning, such as Old Bay, plus more for sprinkling; 2 1/2 pounds mangos, preferably from Yee's Orchard, medium dice; 1 1/2 pounds jicama, medium dice; 8 ounces red onion, medium dice; 8 ounces beefsteak tomato, preferably from Hua Momona Farms, medium dice; 2 ounces fresh cilantro leaves, preferably from Hua Momona Farms, rough chopped; 1 tablespoon fresh lime juice preferably from Mick's house; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon ground cumin; Salt and pepper; 10 avocados, preferably from Mick's house; 3 ounces fresh cilantro leaves, preferably from Hua Momona Farms, rough chopped; 1 ounce fresh lime juice, preferably from Mick's house; Salt; 2 pounds lobster meat; 1/4 cup mayonnaise; Squeeze of lemon juice, preferably from Mick's house; Salt and pepper; Fresno chiles, thinly sliced, for topping; Micro herb blend, preferably from Hua Momona Farms, for topping

Directions

Special equipment:

a deep-fryer; a tortilla fry basket

For the crunchy tortillas: Bring oil to 375 degrees F.
Shape tortillas in a tortilla fry basket, then fry until golden brown, about 3 minutes. Sprinkle with seafood seasoning, then let air dry and cool.
For the mango jicama salsa: Combine mangos, jicama, onion, tomato, cilantro, lime juice, oil, cumin, salt and pepper in a bowl. Adjust seasoning.
For the guacamole: Remove pits and scoop flesh of avocados into a bowl. Add cilantro and HALF of lime juice (fresh limes have different levels of acid, so not all limes are the same). Season and fold together. Add more juice and salt as needed.
For the lobster salad: Squeeze 70 percent of water out of lobster meat. Rough chop lobster and pick through for shell fragments.
Combine mayo and lemon in a bowl, to your taste. Fold mayo into lobster meat (you just want a light coating, not swimming). Adjust seasoning.
For the lobster tacos: Spread guacamole on the bottom of a plate. Fill tortilla shells with lobster salad. Stand tacos in guacamole. Top with mango jicama salsa.
Scatter Fresnos on plate. Dust with seafood seasoning and top with micro herb blend.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Fleetwood's on Front St., Lahaina, HI

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Lobster Tacos

Crunchy Tortilla:

Mango Jicama Salsa:

Guacamole:

Lobster Salad:

Lobster Tacos:

Special equipment:

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