Chocolate Lobster Taco - Signature Taco
- Ready In:
- 1hr
- Ingredients:
- 18
- Yields:
-
2 tacos each
- Serves:
- 4
ingredients
- 3 slices applewood smoked bacon
- 1 ounce bittersweet chocolate (71 percent cacao)
- 1 australian lobster tail
- 1⁄2 cup olive oil
- salt
- 1⁄2 jicama, sliced
- 5 spring onions
- 1 poblano pepper
- 8 small flour tortillas
-
Chipotle grilled corn creme
- 1⁄2 ear white corn
- olive oil
- 1 canned chipotle pepper
- 1 -2 teaspoon chipotle chili sauce, from can
- 1⁄2 cup sour cream
- 2 teaspoons buttermilk
- 1⁄2 teaspoon mexican smoked paprika
- 1⁄2 teaspoon sugar
- salt
directions
- Cook bacon in a small skillet on medium heat until very crispy. Remove from pan and pat dry with a paper towel. Heat the chocolate in a double boiler or in a microwave until just melted. Dip bacon into the chocolate and let dry on waxed paper. Once dry, break into small bite-sized bits.
- Split the lobster tail in half and brush with olive oil and salt. Grill for 8 to 10 minutes and transfer to a cutting board. Pull the flesh from shell, chop into bite-sized chunks and add to a medium bowl.
- Peel and thinly slice jicama. Brush with olive oil and salt and grill about 2 minutes or until grill marks appear. Transfer to a cutting board and cut into thin strips.
- Trim ends of spring onions. Brush with olive oil and salt and grill for 3 to 4 minutes Transfer to a cutting board and chop.
- Grill the poblano for 5 to 7 minutes or until almost soft. Do not burn. Remove to a cutting board, peel and chop into bite-sized pieces.
-
Chipotle grilled corn creme:
- Peel corn and brush with olive oil. Grill until browned on all sides, turning occasionally, about 7 to 10 minutes. Remove from heat to a cutting board and allow to cool. When cool enough to handle, slice off the kernels with a knife.
- In a food processor, add the chipotle peppers and sauce, the grilled corn, sour cream, buttermilk, smoked paprika, sugar, and salt, to taste and pulse until smooth.
- Warm the flour tortillas on a pan or on the grill about 1 minute on each side.
- Layer each tortilla with lobster, jicama, green onion, poblano pepper, chipotle grilled corn creme, and chocolate bacon. Serve on a platter or individual plates and enjoy!
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RECIPE SUBMITTED BY
AZPARZYCH
Peoria, 41
<p><span><strong>I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)! I also have two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also married to my best friend, Jeff and have been since April 2005. I love cooking, hate cleaning and will do whatever I can to get out of it! I love grilling and baking. I do most of the grilling at my house, and bake for almost a week straight at Christmas time! I can make or will attempt just about anything, though I rarely make brownies, my husband's are the best! Homemade breads are not my friend, so I am always working on bread baking.</strong></span></p>
<p><span><strong>As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites. I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day! Over the past couple years with zaar, I have found tons of new recipes my family normally wouldn’t eat but have been happily surprised with new favorites.</strong></span></p>
<p><span><strong>I love to join in all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! </strong></span></p>
<p><span><strong>Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes. Most of all though are my kids; being home all day with them is fun and challenging, but I wouldn’t trade it for any salary!!</strong></span></p>