LOBSTER TACOS
Something like those at Pompano's restaurant. I think these were meant to be served as a appetizer by cutting the tortillas into little rounds, but I adapted it as a main dish serving for 2. Also, use the red chilies you have on hand, if desired.
Provided by gailanng
Categories Lobster
Time 50m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Roughly chop the lobster. In a pan melt the butter, add the lobster and season with salt. Cook just until heated through; remove from heat. Heat the tortillas in a skillet or on a griddle. Place 1-2 tsp black bean puree on each tortilla. Divide the lobster among the four tortillas. Drizzle the lobster with chile de arbol sauce. Place a thin slice of avocado on top, sprinkle with chopped cilantro and serve.
- To Make the Black Bean Puree: Cook black bean and onion in water until tender. Add salt and puree until smooth.
- Chile de Arbol Sauce: Lightly saute the chile, onion, garlic and tomato paste. Add heavy cream and simmer until cooked, approximately 5 minutes. Add salt to taste. Add cilantro and puree until smooth.
Nutrition Facts : Calories 905.5, Fat 57.1, SaturatedFat 32.8, Cholesterol 178.3, Sodium 702.5, Carbohydrate 80.5, Fiber 10.7, Sugar 4.6, Protein 20.6
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