Lobster Taco

Name: Lobster Taco
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 59 milliliters whole buttermilk; 8 fried flour tortillas; 2 Tbsps minced fresh cilantro; 1 teaspoon ground cumin; 1 teaspoons ground white pepper; 59 milliliters shredded jicama; 1 Tbsp fresh lemon juice; 2 Tbsps fresh lemon juice; 355 milliliters shredded lettuce, iceberg or Bibb; 907 grams poached lobster tails, medium dice; 59 milliliters thinly sliced red onion, (julienne); 118 milliliters tomatillo salsa verde; 1 teaspoon salt; 2 Tbsps sour cream; 1 teaspoon sriracha; 237 milliliters dice tomatoes; 2 Tbsps white balsamic vinegar

Lobster Taco might be just the Mexican recipe you are searching for. One serving contains 290 calories, 17g of protein, and 7g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. Head to the store and pick up lettuce, lemon juice, salt, and a few other things to make it today. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert.

Instructions

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Seasoning

Vinegar

Jicama

Onion

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.

Ingredients you will need

Lemon Juice

Buttermilk

Sour Cream

Cilantro

Sriracha

Lobster

Cumin

Sauce

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Salsa Verde

Tomato

Lettuce

Lobster

Jicama

Sauce

Ingredients you will need

Salt And Pepper

Lemon Juice

Seasoning

Vinegar

Jicama

Onion

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.

Ingredients you will need

Lemon Juice

Buttermilk

Sour Cream

Cilantro

Sriracha

Lobster

Cumin

Sauce

Salt

Equipment you will use

Bowl

Ingredients you will need

Salsa Verde

Tomato

Lettuce

Lobster

Jicama

Sauce

Equipment

Bowl

Ingredients

Servings:

59milliliters

whole buttermilk 8

fried flour tortillas 2Tbsps

minced fresh cilantro 1teaspoon

ground cumin 1teaspoons

ground white pepper 59milliliters

shredded jicama 1Tbsp

fresh lemon juice 2Tbsps

fresh lemon juice 355milliliters

shredded lettuce, iceberg or Bibb 907grams

poached lobster tails, medium dice 59milliliters

thinly sliced red onion, (julienne)118milliliters

tomatillo salsa verde 1teaspoon

salt 2Tbsps

sour cream 1teaspoon

sriracha 237milliliters

dice tomatoes 2Tbsps

white balsamic vinegar

Recommended wine: Chablis, Chardonnay

Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Simonnet-Febvre Petit Chablis. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 18 dollars per bottle.