Lobster Tacos
- Level: Advanced
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1829
- Total Fat
- 162
- Saturated Fat
- 22
- Carbohydrates
- 82
- Dietary Fiber
- 31
- Sugar
- 26
- Protein
- 30
- Cholesterol
- 147
- Sodium
- 2014
- Total: 1 hr 25 min
- Active: 1 hr 25 min
Ingredients
Crunchy Tortilla:
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
Mango Jicama Salsa:
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
Guacamole:
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
Lobster Salad:
2 pounds lobster meat
1/4 cup mayonnaise
Squeeze of lemon juice, preferably from Mick's house
Salt and pepper
Lobster Tacos:
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.