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.

• Ready In: 50 mins
• Serves: 2

Ingredients

• 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
•  salt

• 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
•  salt
•  cilantro

Directions

1. 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. To Make the Black Bean Puree: Cook black bean and onion in water until tender. Add salt and puree until smooth.
3. 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.