Baja Lobster Tacos Food

LOBSTER TACOS

Steps:

• Start by soaking the minced onion in the lime juice. Sprinkle salt over it and mix well. Now cut all your other vegetables. Doing it this way will take the sting out of the onions.
• Chop all your other vegetables and add them to the bowl with the lime juice and onions. Mix well and add salt to taste. Have this ready for the lobster.
• Heat your tortillas now. If you are making your own, make them after the salpicon but before you steam the lobster.
• Set a steamer tray in a pot and pour enough water to come up to just below the level of the tray. Cover the pot and bring this to a boil. Lift the lid, set the lobster tails on the tray, cover the pot and steam for about 10 to 15 minutes. Big Maine lobster tails can take 15 minutes, but little Caribbean or Pacific lobster tails will only take about 10 minutes.
• Meanwhile, melt the butter in a little pot. When the lobster is ready, remove it from the shells and cut into bite-sized pieces. Put the lobster in a bowl and toss with the melted butter.
• Mix the lobster with the salpicon, add it to tortillas and have at it!

LOBSTER TACO AL CARBONE

Steps:

• Whisk together the lime zest and juice, chipotle, honey and olive oil in a medium bowl. Add the tomatoes, onion and cilantro and mix until combined. Season with salt and pepper, to taste.
• Heat grill to high.
• Brush the lobster flesh with some of the canola oil and season with salt and pepper, to taste. Put on the grill, flesh side down, and grill until slightly charred and just cooked through, about 5 minutes. Remove the meat from the shell and coarsely chop. Put the chopped lobster into a bowl, along with the green onions and mix to combine.
• Put the tortillas on a flat surface and evenly divide the cheese over the surface. Put a few heaping tablespoons of the lobster in the center. Fold the tortillas over, brush the tops with oil and grill, oil side down, until slightly charred, about 1 minute. Brush the top side of the tortillas with oil, flip over and continue grilling until slightly charred and cheese just melts. Arrange the tortillas on a serving platter and garnish with cilantro.

LOBSTER TACOS

Steps:

• Preheat a lightly oiled grill pan over medium-high heat.
• Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.
• Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
• Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.

PUERTO NUEVO-STYLE LOBSTER TACOS

Steps:

• Fill very large bowl with ice water. Bring large stockpot of water to boil. Plunge 2 lobsters headfirst into boiling water. Cook 3 minutes (lobsters will not be fully cooked). Using tongs, transfer lobsters to ice water to cool. Repeat procedure twice more with remaining lobsters. Using heavy cleaver or large knife, immediately cut each lobster lengthwise in half. Remove intestinal tract and rinse away green tomalley. Crack claws; remove claw meat. Place claw meat in body cavities.
• Preheat broiler. Arrange 6 lobster halves, meat side up, on each of 2 large baking sheets. Brush lobster meat generously with some of melted butter. Broil 1 sheet of lobster halves until meat is just opaque, about 3 minutes. Repeat with second sheet. Arrange lobster halves on platter. Drizzle remaining butter over.
• Spoon rice, then lobster meat and salsa onto warm tortillas. Fold up tortillas and serve with lime wedges.
• Test-kitchen Tip:
• Warm tortillas in an ungreased skillet over medium heat, about 1 minute per side (do not brown). Stack them on a plate, and cover with plastic wrap.

BAJA SHRIMP TACOS

Steps:

• Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.
• Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.
• Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
• Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.

BAJA BEACH TACOS WITH TEQUILA-LIME SALSA

Steps:

• Prepare an outdoor grill on medium to high heat.
• Season the sole fillets with the sea salt and brush the fillets with olive oil. Grill each fillet until it begins to flake. Remove from the grill.
• Lay out each grilled tortilla. Place each leaf of iceberg on top of the tortilla. Layer the grilled sole on next. Place the cooked lobster meat on each taco. Then sprinkle on the epazote and serranos over each taco. Add tomato slices and scallions in layers. Spoon the Tequila-Lime Salsa over each taco. Fold the leaves and tortilla around the filling and serve.
• In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use.
• Yield: about 3 cups of salsa

BEER-BATTERED LOBSTER TACOS RECIPE BY TASTY

Steps:

• Make the lobster: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. While whisking constantly, add the egg, beer, and Cholula® Hot Sauce and continue whisking until smooth.
• Heat 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
• Working in batches of a few pieces at a time, dip the lobster in the batter until thoroughly coated, then add to the hot oil. Fry, turning occasionally, for 4 minutes, or until the batter is deep golden brown and the lobster is cooked through. Use a slotted spoon to transfer the lobster to the wire rack to drain.
• Make the slaw: In a medium bowl, toss together the green and red cabbage, radishes, red onion, mayonnaise, lime juice, and salt until well combined. Season with more salt to taste.
• Assemble the tacos: Place a few slices of avocado on a warm tortilla, then top with 3-4 pieces of fried lobster and about ¼ cup of slaw. Drizzle with Cholula® Hot Sauce and garnish with cilantro.
• Enjoy!

LOBSTER -- BAJA STYLE

Steps:

• Heat BBQ grill.
• Combine butter and garlic.
• Place one lobster tail on each foil sheet.
• Spread 1 tablespoon butter/garlic mixture on each lobster.
• Add one tablespoon of wine or water to packet.
• Fold and seal edges of foil of each packet.
• Grill for 20 minutes.

RUBIO'S BAJA GRILL LOBSTER TACO RECIPE

Steps:

• Marinate lobster in salsa for an hour to two.
• Stir fry lobster in a skillet or wok for two to three minutes.
• In a separate pan, heat the tortilla.
• To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
• Fold over, garnish with lime slice, and serve.