Ingredients
-
4
-
1
-
1
-
4
-
4
-
4
-
-
-
1/2
-
1 1/2
-
1/4
-
-
-
1
-
1/4
Directions
Lobster Tacos, 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 , 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
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Steps
|
1
Done
|
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. |
|
2
Done
|
to Make the Black Bean Puree: Cook Black Bean and Onion in Water Until Tender. Add Salt and Puree Until Smooth. |
|
3
Done
|
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. |
