Lobster Bacon And Chorizo Taco Recipes

LOBSTER TACOS

Steps:

• Preheat a lightly oiled grill pan over medium-high heat.
• Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.
• Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
• Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.

EASY CHORIZO STREET TACOS

Steps:

• Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
• Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
• Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.

CHOCOLATE LOBSTER TACO - SIGNATURE TACO

Steps:

• 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!