Prep 45 mins
Cook 5 mins
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.
- 4 (6 inch) flour tortillas
- 1 lobster tail, steamed, shell off
- 1 tablespoon butter
- 4 tablespoons black bean puree (recipe below)
- 4 slices avocados
- 4 teaspoons arbol chiles, sauce (recipe below)
- chopped cilantro (to garnish)
For Black Bean Puree
- 1⁄2 cup dried black beans
- 1 1⁄2 cups water
- 1⁄4 small onion
For Chile de Arbol Sauce
- 1 dried arbol chile
- 1⁄4 small onion, chopped
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 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.
- To Make the Black Bean Puree: Cook black bean and onion in water until tender. Add salt and puree until smooth.
- 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.