Chocolate Lobster Taco - Signature Taco

Name: Chocolate Lobster Taco - Signature Taco
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 3 slices applewood smoked bacon; 28 grams (71 percent cacao) bittersweet chocolate; 2 teaspoons buttermilk; 1 canned chipotle pepper; 1 teaspoon chipotle sauce (from can); 1 ear white corn; 8 smalls flour tortillas; 1 jicama, sliced; 1 Australian lobster tail; 118 milliliters olive oil; 4 servings Olive oil; 1 teaspoons Mexican smoked paprika; 1 poblano pepper; 4 servings Salt; 118 milliliters sour cream; 5 spring onions; 1 teaspoons sugar

Chocolate Lobster Taco - Signature Taco might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 12g of protein, 61g of fat, and a total of 777 calories. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up applewood bacon, ear corn, spring onions, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Cook bacon in a small skillet on medium heat until very crispy.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove from pan and pat dry with a paper towel.

Equipment you will use

Paper Towels

Frying Pan

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.

Ingredients you will need

Chocolate

Bacon

Dip

Equipment you will use

Double Boiler

Microwave

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.

Ingredients you will need

Lobster Tails

Olive Oil

Salt

Equipment you will use

Cutting Board

Grill

Bowl

Peel and thinly slice jicama.

Ingredients you will need

Jicama

Brush with olive oil and salt and grill about 2 minutes or until grill marks appear.

Ingredients you will need

Olive Oil

Salt

Equipment you will use

Grill

Transfer to a cutting board and cut into thin strips.

Equipment you will use

Cutting Board

Trim ends of spring onions.

Ingredients you will need

Spring Onions

Brush with olive oil and salt and grill for 3 to 4 minutes

Ingredients you will need

Olive Oil

Salt

Equipment you will use

Grill

Transfer to a cutting board and chop.

Equipment you will use

Cutting Board

Grill the poblano for 5 to 7 minutes or until almost soft. Do not burn.

Ingredients you will need

Poblano Pepper

Equipment you will use

Grill

Remove to a cutting board, peel and chop into bite-sized pieces.

Equipment you will use

Cutting Board

Peel corn and brush with olive oil. Grill until browned on all sides, turning occasionally, about 7 to 10 minutes.

Ingredients you will need

Olive Oil

Corn

Equipment you will use

Grill

Remove from heat to a cutting board and allow to cool. When cool enough to handle, slice off the kernels with a knife.

Equipment you will use

Cutting Board

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.

Ingredients you will need

Chipotle Chiles

Smoked Paprika

Buttermilk

Sour Cream

Sauce

Sugar

Corn

Salt

Equipment you will use

Food Processor

Warm the flour tortillas on a pan or on the grill about 1 minute on each side.

Ingredients you will need

Flour Tortilla

Equipment you will use

Grill

Frying Pan

Layer each tortilla with lobster, jicama, green onion, poblano pepper, chipotle grilled corn creme, and chocolate bacon.

Ingredients you will need

Poblano Pepper

Green Onions

Chocolate

Chipotle Chiles

Tortilla

Lobster

Jicama

Bacon

Corn

Serve on a platter or individual plates and enjoy!

Equipment

Ingredients

Servings:

3slices

applewood smoked bacon 28grams

(71 percent cacao) bittersweet chocolate 2teaspoons

buttermilk 1

canned chipotle pepper 1teaspoon

chipotle sauce (from can)1

ear white corn 8smalls

flour tortillas 1

jicama, sliced 1

Australian lobster tail 118milliliters

olive oil 4servings

Olive oil 1teaspoons

Mexican smoked paprika 1

poblano pepper 4servings

Salt 118milliliters

sour cream 5

spring onions 1teaspoons

sugar

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are my top picks for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Gilbert Picq Chablis. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 30 dollars per bottle.