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Recipe Detail Page
Lobster Tacos
Summer 2014
Tacos for dinner are the ultimate in laid-back summer dining. Whether you choose crisp cornmeal shells or soft tortillas as a supple wrap, lobster elevates this fun dinner into an unexpectedly luxurious treat. The best and easiest way to serve them? Lay out fillings in colourful dishes buffet-style, and everyone creates their own. Simplify this by making one great fresh salsa (for example, our fresh pineapple salsa) and our lime-spiked sour cream. Add dishes of shredded iceberg lettuce (the texture is perfect for tacos), sliced avocado, tiny wedges of limes and sprigs of cilantro. The lobster is sure to shine. Crack open a beer or pour a glass of Chardonnay, and dinner’s complete.
Serves 4
2 cooked lobsters, each about1¼ to 1½ lbs (625 to 750 g)
SALSA
2 cups (500 mL) diced fresh pineapple, or peaches or mangos
½ cup (125 mL) sliced green onion
2 tsp (10 mL) finely chopped pickled jalapeños
1 lime
2 tsp (10 mL) honey or sugar
1 tsp (5 mL) ground cumin
¼ tsp (1 mL) salt
LIME CREAM
½ cup (125 mL) sour cream
½ tsp (2 mL) ground coriander
8 medium-size flour tortillas or 12 crisp taco shells
4 cups (1 L) shredded lettuce
1 ripe Hass avocado, peeled and sliced(optional)
1 Crack lobster shells. Remove meat and coarsely chop. Discard shells. Refrigerate meat.
2 For salsa, stir pineapple with green onion and jalapeños in a medium-size bowl. Finely grate peel from half the lime. Place grated zest in a small bowl and set aside. Squeeze juice from lime and place 2 tbsp (30 mL) in another small bowl. Stir in honey, cumin and salt. Stir into pineapple mixture.
3 For lime cream, add sour cream to the grated lime zest and stir in ground coriander.
4 To serve tortillas or taco shells warm, see TIP below. To fill tortillas, spread some of the lime cream down the centre of a tortilla. Top with shredded lettuce, spoon on salsa, then add slices of avocado (if using) and finish with lobster pieces. Or simply wrap warm tortillas in a large napkin and place on the table with bowls of shredded lettuce, salsa, sliced avocados and chilled lobster meat, then let guests construct their own.
TIP The fastest way to heat tortillas is in the microwave. Stack no more than 5 on a large plate. Microwave 30 seconds. Move middle ones to the outside and heat another 30 seconds. Or wrap 5 at a time in foil and heat in a 350°F (180°C) oven for 5 to 10 minutes. To warm on stove, heat a small skillet over medium. Place 1 tortilla in the dry pan. Heat 30 seconds; turn and repeat. Place on a plate and cover with a towel to keep warm. Repeat with remaining tortillas.
Serves 4
