Best Chocolate Lobster Taco Signature Taco Recipes

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CHOCOLATE TACOS



Chocolate Tacos image

Provided by Food Network

Categories     dessert

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 10

4 egg whites
3/4 cup superfine sugar
1 cup all-purpose flour
Pinch salt
1/2 stick butter, melted
2 tablespoons heavy cream
1 teaspoon vanilla extract
8 ounces dark semisweet chocolate chips, melted in a double boiler
1 pint salted caramel ice cream, slightly thawed
1/2 cup roasted pecans, chopped, for garnish

Steps:

  • In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, cream and vanilla until combined.
  • Preheat a large nonstick pan over medium-high heat. Spoon 2 tablespoons of the batter into the pan and, with a small offset spatula, spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 minute more. Remove from the pan and immediately hang the pancake over the handle of a wooden spoon to form the taco. Set aside to set, about 5 minutes. Repeat with the remaining batter.
  • Dip the tacos in the melted chocolate and return to the wooden spoon. If making ahead of time, refrigerate until needed.
  • Fill the tacos with the softened ice cream and garnish with the chopped pecans.

LOBSTER TACOS



Lobster Tacos image

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

4 lobster tails
salt and ground black pepper to taste
¼ cup red guajillo chile sauce (such as Herdez®)
1 tomato, diced, divided
3 green onions, chopped
¼ cup shredded Colby-Monterey Jack cheese
8 (6 inch) flour tortillas
1 small avocado, sliced
½ cup shredded lettuce

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



Lobster Taco image

Provided by Robert Irvine : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 36

1/4 cup shredded jicama
1/4 cup thinly sliced red onion, (julienne)
2 tablespoons fresh lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup shredded jicama
1/4 cup thinly sliced red onion, (julienne)
2 tablespoons fresh lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup whole buttermilk
2 tablespoons minced fresh cilantro
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sriracha
2 pounds poached lobster tails, medium dice
8 fried flour tortillas
1 1/2 cups shredded lettuce, iceberg or Bibb
1 cup medium-dice tomatoes
1/2 cup tomatillo salsa verde
1/4 cup whole buttermilk
2 tablespoons minced fresh cilantro
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sriracha
2 pounds poached lobster tails, medium dice
8 fried flour tortillas
1 1/2 cups shredded lettuce, iceberg or Bibb
1 cup medium-dice tomatoes
1/2 cup tomatillo salsa verde

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.

LOBSTER TACOS



Lobster Tacos image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 22

Organic sunflower oil or vegetable oil, for frying
Twelve 3-inch flour tortillas, preferably from 808 Tortilla Co
1/2 ounce seafood seasoning, such as Old Bay, plus more for sprinkling
2 1/2 pounds mangos, preferably from Yee's Orchard, medium dice
1 1/2 pounds jicama, medium dice
8 ounces red onion, medium dice
8 ounces beefsteak tomato, preferably from Hua Momona Farms, medium dice
2 ounces fresh cilantro leaves, preferably from Hua Momona Farms, rough chopped
1 tablespoon fresh lime juice preferably from Mick's house
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin
Salt and pepper
10 avocados, preferably from Mick's house
3 ounces fresh cilantro leaves, preferably from Hua Momona Farms, rough chopped
1 ounce fresh lime juice, preferably from Mick's house
Salt
2 pounds lobster meat
1/4 cup mayonnaise
Squeeze of lemon juice, preferably from Mick's house
Salt and pepper
Fresno chiles, thinly sliced, for topping
Micro herb blend, preferably from Hua Momona Farms, for topping

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.

CHOCOLATE TACOS



Chocolate Tacos image

"One way to get your kids cooking is to make something they love. [My son] Hunter and I developed this dish together," says Guy.

Provided by Guy Fieri

Categories     dessert

Time 40m

Yield SERVES: 8 to 10 servings

Number Of Ingredients 11

4 large egg whites
3/4 cup superfine sugar
1 cup all-purpose flour
Pinch of kosher salt
4 tablespoons unsalted butter, melted
1/4 cup heavy cream
1 teaspoon pure vanilla extract
Nonstick cooking spray
8 ounces semisweet chocolate chips
1 pint salted caramel ice cream, slightly softened
1/2 cup roasted pecans, chopped

Steps:

  • In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, heavy cream and vanilla with a rubber spatula until combined.
  • Prop up each end of a long wooden spoon on a can or bowl (you'll use this to shape the taco shells). Heat a large nonstick pan over medium-high heat; coat with cooking spray. Spoon 2 tablespoons of batter into the pan; use a small offset spatula to spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 more minute. Remove from the pan and immediately drape the pancake over the wooden spoon. Set aside to set, about 5 minutes. Repeat to make 8 to 10 tacos, wiping out the skillet and adding more cooking spray as needed.
  • Put the chocolate chips in a heatproof bowl set over a saucepan of simmering water; stir until melted. Dip the edges of the taco shells in the melted chocolate and return to the wooden spoon; let set, about 5 minutes. (If making in advance, refrigerate until ready to serve.) Fill the taco shells with ice cream and garnish with some chopped pecans.

CHOCOLATE TACOS



Chocolate Tacos image

Provided by Gemma Stafford

Categories     dessert

Time 25m

Yield 8 servings

Number Of Ingredients 11

2 large egg whites
1/2 cup (4 ounces/115 grams) sugar
3 tablespoons whole milk
1/2 teaspoon vanilla extract
Pinch fine salt
2/3 cup (5 1/3 ounces/150 grams) all-purpose flour, sifted
2 tablespoons (1 ounce/30 grams) salted butter, melted
6 ounces chopped semisweet chocolate
3/4 cup finely chopped salted peanuts
Vanilla-fudge ice cream
Fudge sauce

Steps:

  • For the shells: Set a large wooden spoon on the counter so that the handle hangs over the edge. Weight the other end of the spoon down with a heavy book or heavy pan; you'll drape the warm shells over the handle to form your tacos.
  • Place the egg whites, sugar, milk, vanilla and salt in a medium bowl and whisk together. Stir in the flour and butter until fully incorporated and the batter is smooth.
  • Place a medium nonstick skillet or cast-iron pan over low heat. Scoop 1 generous tablespoon of batter into the skillet and spread into a thin even layer with a small offset spatula. Spread the batter quickly to form a nice round that's roughly 5 inches in diameter. Cook until the underside of the disc is browned and set, 3 to 4 minutes. Flip and continue to cook for 1 to 2 minutes.
  • Lift the disc off the griddle and quickly and carefully lay it over the handle of the wooden spoon. Guide the shell with your hands to make sure the sides are even. This must be done quickly as the shell will begin to harden almost immediately after leaving the skillet. Hold the taco for a few seconds until it hardens and then leave it there to cool. Repeat with the remaining batter.
  • These taco shells are best eaten the day they are made, but leftovers can be stored in an airtight container for up to 2 days.
  • For the tacos: Bring a medium saucepan filled with a few inches water to a bare simmer. Place the chocolate in a medium heatproof bowl. Set the bowl over (not in) the simmering water. Cook until the chocolate is melted and smooth, stirring occasionally. (Alternately, place the chocolate in a medium microwave-safe bowl and microwave at 30-second intervals until smooth, stirring between intervals.)
  • Dip the edges of a shell in the melted chocolate and sprinkle the chocolate with peanuts. Repeat with the remaining shells and allow to cool.
  • Scoop some ice cream into the shells. Drizzle fudge sauce over the ice cream and sprinkle with some more chopped peanuts. Eat straight away, or place filled tacos in the freezer to enjoy later.

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