Thursday, March 31, 2016

Lobster tacos

I wasn't planning to post again this week. Then this happened.

lobster tacos (2)
Pretty irresistible, huh?

Here's a glimpse into what makes me tick: I was on my weekly trip to the grocery store and looked (as I do every time I'm there) at the lobster tank. Imagine my joy when I saw a sign advertising a price drop on lobster. They were all jumbo - 3 pounds or more. So I took one and then contemplated it's future while I finished shopping. (I might have been humming a little tune I was so happy about the lobster. Nerd? Yep.)

It was a weeknight. I still had work to do. So I needed something quick. Lobster rolls? Lobster BLTs? Hmmm. Lobster tacos! I grabbed some avocados and fresh salsa and that lobster's fate was sealed.

(Lobster is quite possibly my favorite food. Ever. It will make many appearances on this blog in many forms...)

lobster tacos (1)

Lobster tacos

Save even more time by asking your fishmonger to steam the lobster for you.

lobster tacos (4)

    sub-recipe if needed
  • 1 jumbo or 2 medium lobsters, live or steamed
  • 1 tbsp. butter
  • 6 corn tortillas
  • Fresh salsa
  • Guacamole, homemade or store-bought
  • Shredded cabbage
  • Hot sauce of your choice

Cooking Directions
  1. If using live lobster, bring 1 1/2 to 2 inches of salted water to a boil in a large pot. When boiling, put the lobster or lobsters in and put a lid on the pot. Steam for 10 minutes for the first pound and about 1 minute more for each additional half pound. (If using two small lobsters, steam them together for 10-11 minutes; if using a jumbo lobster, cook it for 13-14 minutes) Remove from pot and allow to cool to room temperature.
  2. When the lobster is cool enough to handle, shell it, removing meat from the claws, knuckles, tail and legs. Set aside.
  3. Heat a large skillet over high heat and cook the tortillas for a few seconds on each side.
  4. While the tortillas are heating, melt the butter in a non-stick saute pan over medium heat. Add the lobster and cook until just heated thru. (It will get tough if you overcook it.)
  5. To serve, divide the lobster among the tortillas and top with guacamole, cabbage, salsa and hot sauce (we like Cholula).

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