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Recipe

Lobster Taco with pineapple pico de gallo and chipotle crema.

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Prep Time 20 minutes
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Ingredients:  

  • 2 market size lobster. Cooked, shelled, and meat chopped into bite sized chunks
  • Juice of 1 lime
  • 1 pinch salt
  • 250 ml full fat sour cream
  • 2 canned chipotle peppers in adobo sauce. Finely chopped. Will form a paste.
  • ¼ cup fresh basil, chopped
  • ¼ cup sliced scallions
  • 1 clove garlic
  • 1 diced shallot or small red onion
  • Juice of one lime
  • ¼ cup finely diced fresh pineapple
  • 1 finely diced tomato
  • ½ a diced red onion
  • ½ a seeded jalapeno pepper, diced
  • 1 clove garlic minced
  • Juice of 1 lime
  • ¼ cup chopped basil
  • 10-12 corn tortillas
ECK

Instructions: 

  • Take chopped lobster meal and toss with lime juice and a pinch of salt in medium sized bowl.
  • In a second medium bowl, mix together sour cream, chipotle peppers, chopped basil, scallions, garlic, shallot, and lime juice. Mix together to incorporate all ingredients.
  • In a third bowl, add together dice pineapple, tomato, red onion, jalapeno, garlic, basil, and lime juice. Mix together with a spoon.
  • To take the tortillas to the next level, turn bbq on high and place the tortillas flat on the hottest part of the grill. Keep a close eye on them as they burn fast, but you want to have some charred marks. Take everything to the next level.
  • Assemble the tacos by tossing the lobster in 3 tbs of chipotle crema. Season to taste. Add lobster to tortillas, and top with pineapple pico. Dig in, get messy, and enjoy!