LOBSTER TACOS
Disappointed by restaurant lobster tacos, I created this recipe for great at-home lobster tacos my family enjoys. I used my grill pan for cooking inside.
Provided by Qhhunters
Categories Main Dish Recipes Taco Recipes
Time 27m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 44.8 g, Cholesterol 92.3 mg, Fat 17.4 g, Fiber 5.9 g, Protein 31 g, SaturatedFat 5.8 g, Sodium 1179.4 mg, Sugar 4.7 g
LOBSTER TACO AL CARBONE
Provided by Bobby Flay
Time 40m
Yield 4 servings
Number Of Ingredients 14
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 TACO
Provided by Robert Irvine : Food Network
Time 1h30m
Yield 8 servings
Number Of Ingredients 36
Steps:
- For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
- For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour.
- To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.
- For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
- For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour.
- To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.
PUERTO NUEVO-STYLE LOBSTER TACOS
Categories Rice Broil Quick & Easy Lime Lobster Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
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.
LOBSTER TACO AL CARBONE
This dish is sort of like a lobster quesadilla, with a yellow tomato-chipotle salsa and lobster meat served in warm corn tortillas.
Provided by Bobby Flay
Categories grill,Main,Mexican,seafood,Shellfish,tomatoes,vegetables
Time 40m
Yield 4 servings
Number Of Ingredients 14
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 WITH TOMATILLO SALSA
Steps:
- For the lobster: Combine 1 cup of water with the butter, garlic and saffron in a medium saucepan over medium heat and bring to a boil. Reduce the heat to a simmer, add the lobster and simmer for 5 minutes. Remove from the heat. Drain the lobster from the cooking liquid.
- Meanwhile, make the salsa: Pulse the tomatillos, avocado, cilantro, onions, garlic powder, salt, pepper and 2 cups water in a blender or food processor. Transfer to a bowl.
- For the tortillas: Heat the oil in a large skillet or griddle over medium-low heat. Warm each tortilla in the skillet until pliable.
- Fill the warm tortillas with the lobster. Drizzle with the salsa then sprinkle with the cheese, onions and cilantro and serve right away.
LOBSTER, BACON AND CHORIZO TACO
Provided by Food Network
Time 25m
Yield 1 serving
Number Of Ingredients 9
Steps:
- In a large nonstick pan over medium-low heat, saute the bacon and chorizo until the fat is rendered, about 10 minutes. Add the onions and saute until soft, about1 minute. Bring the heat up to medium and add the lobster meat. Cook until the lobster is cooked all the way through , an additional 3 to 5 minutes. Add the cheese, salsa and cilantro. Toss to form a gooey mess. Season with the salt and pepper. Serve inside tortillas and garnish with anything your heart desires.
CHOCOLATE LOBSTER TACO - SIGNATURE TACO
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings (2 tacos per person)
Number Of Ingredients 18
Steps:
- Cook bacon in a small skillet on medium heat until very crispy. Remove from pan and pat dry with a paper towel. Heat the chocolate in a double boiler or in a microwave until just melted. Dip bacon into the chocolate and let dry on waxed paper. Once dry, break into small bite-sized bits.
- Split the lobster tail in half and brush with olive oil and salt. Grill for 8 to 10 minutes and transfer to a cutting board. Pull the flesh from shell, chop into bite-sized chunks and add to a medium bowl.
- Peel and thinly slice jicama. Brush with olive oil and salt and grill about 2 minutes or until grill marks appear. Transfer to a cutting board and cut into thin strips.
- Trim ends of spring onions. Brush with olive oil and salt and grill for 3 to 4 minutes Transfer to a cutting board and chop.
- Grill the poblano for 5 to 7 minutes or until almost soft. Do not burn. Remove to a cutting board, peel and chop into bite-sized pieces.
- Chipotle grilled corn creme:
- Peel corn and brush with olive oil. Grill until browned on all sides, turning occasionally, about 7 to 10 minutes. Remove from heat to a cutting board and allow to cool. When cool enough to handle, slice off the kernels with a knife.
- In a food processor, add the chipotle peppers and sauce, the grilled corn, sour cream, buttermilk, smoked paprika, sugar, and salt, to taste and pulse until smooth.
- Warm the flour tortillas on a pan or on the grill about 1 minute on each side.
- Layer each tortilla with lobster, jicama, green onion, poblano pepper, chipotle grilled corn creme, and chocolate bacon. Serve on a platter or individual plates and enjoy!
LOBSTER TACOS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- 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.
More about "lobster taco food"
10 BEST LOBSTER TACOS RECIPES | YUMMLY
From yummly.com
LOBSTER TACOS WITH CILANTRO LIME AIOLI - THE SUBURBAN …
From thesuburbansoapbox.com
STREET-STYLE LOBSTER TACOS WITH AVOCADO AND LIME CREMA
From mainelobsternow.com
LOBSTER TACOS INSPIRED IN BAJA CUISINE - ADRIANA'S BEST …
From adrianasbestrecipes.com
HOW THIS PHOENIX MEXICAN RESTAURANT MAKES THE BEST FRIED CHICKEN …
From azcentral.com
LOBSTER TACOS WITH TOASTED SWEET CORN SALSA | COOKING ON THE …
From highlandsranchfoodie.com
BUTTER AND GARLIC GRILLED LOBSTER TACOS WITH SPICY GREEN SAUCE
From dadwithapan.com
GREGG WALLACE'S PRAWN TACOS WITH PINEAPPLE SALSA - BBC TRAVEL
From bbc.com
TIMES SQUARE GETS CINCO DE MAYO READY WITH THE OPENING OF
From forbes.com
LOBSTER TACOS - QUICK & EASY RECIPE | WHITNEYBOND.COM
From whitneybond.com
LOBSTER TACOS - SIMPLE SEAFOOD RECIPES
From simpleseafoodrecipes.com
LOBSTER TACOS RECIPE WITH SPICY RED CABBAGE SLAW - MASTERCLASS
From masterclass.com
BEST LOBSTER TACO RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CINCO DE MAYO 2023: TACOS, BEER, MARGARITAS AND DISCOUNTS
From ocregister.com
LOBSTER TACOS - CAROLINE'S COOKING
From carolinescooking.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SCORE CINCO DE MAYO FOOD AND DRINK DEALS AT THESE U.S. CHAIN ...
From syracuse.com
CILANTRO LIME LOBSTER TACOS WITH SPICY SLAW - DAD WITH A PAN
From dadwithapan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love