Lobster Tacos

Submitted by gailanng

"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: 50mins
• Ingredients: 18
• 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.