LOBSTER TACOS

Lobster Tacos image

Something like those at Pompano's restaurant. I think these were meant to be served as a appetizer by cutting the tortillas into little rounds, but I adapted it as a main dish serving for 2. Also, use the red chilies you have on hand, if desired.

Provided by gailanng

Categories Lobster

Time 50m

Yield 2 serving(s)

Number Of Ingredients 18

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Ingredients

4 (6 inch) flour tortillas
1 lobster tail, steamed, shell off
1 tablespoon butter
4 tablespoons black bean puree (recipe below)
4 slices avocados
4 teaspoons arbol chiles, sauce (recipe below)
chopped cilantro (to garnish)
1/2 cup dried black beans
1 1/2 cups water
1/4 small onion
salt
1 dried arbol chile
1/4 small onion, chopped
1 garlic clove, minced
1 tablespoon tomato paste
1 cup heavy cream
salt
cilantro

Steps:

Roughly chop the lobster. In a pan melt the butter, add the lobster and season with salt. Cook just until heated through; remove from heat. Heat the tortillas in a skillet or on a griddle. Place 1-2 tsp black bean puree on each tortilla. Divide the lobster among the four tortillas. Drizzle the lobster with chile de arbol sauce. Place a thin slice of avocado on top, sprinkle with chopped cilantro and serve.
To Make the Black Bean Puree: Cook black bean and onion in water until tender. Add salt and puree until smooth.
Chile de Arbol Sauce: Lightly saute the chile, onion, garlic and tomato paste. Add heavy cream and simmer until cooked, approximately 5 minutes. Add salt to taste. Add cilantro and puree until smooth.

Nutrition Facts : Calories 905.5, Fat 57.1, SaturatedFat 32.8, Cholesterol 178.3, Sodium 702.5, Carbohydrate 80.5, Fiber 10.7, Sugar 4.6, Protein 20.6