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Lobster tacos
Preparation
30 min
Cooking time
15 min
Servings
4 servings (8 tacos)
Ingredients
Lobster:
- 450 g (1 pound) lobster meat *
- 15 ml (1 tbsp) butter
- 15 ml (1 tbsp) honey
- 2.5 ml (1/2 tsp) Espelette pepper
- 1 pinch of salt
- 8 corn tortillas
Salsa:
- 12 cherry tomatoes, quartered
- 125 ml (1/2 cup) grilled coconut flakes
- 180 ml (3/4 cup) corn kernels (well-drained if using thawed)
- 5 ml (1 tsp) cumin seeds
- 15 ml (1 tbsp) lime juice
- 5 ml (1 tsp) salt
- 2.5 ml (1/2 tsp) Espelette pepper
- 30 ml (2 tbsp) tarragon
* Pre-cooked lobster is available at fish stores and some grocery stores. If you want to cook one yourself, purchase a roughly 3-pound lobster.
Preparation
- Mix all salsa ingredients together.
- Set aside.
- In a pan over low heat, melt butter, honey and pepper.
- Add the lobster meat.
- Gently reheat for roughly 6 minutes, mix as little as possible to prevent lobster meat from shredding.
- Set aside.
- Grill tortillas in a non-oiled pan over high heat until they are supple (do not let them curl), roughly 30 seconds each side.
- Places grilled tortillas in clean cloth to keep warm.
- Garnish the 8 tortillas with lobster meat and salsa.
