Lobster Salad Fish Tacos Recipes

LOBSTER TACO

Steps:

• For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
• For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour.
• To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.
• For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
• For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour.
• To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.

LOBSTER SLAW & CRISPY CRAB MEDALLION TACOS

Steps:

• Prepare the cabbage slaw first. Place shredded cabbage in large bowl. In a separate bowl blend together vinegar,sugar and mayo. Pour mayo mixture over shredded cabbage. Mix well. Sprinkle with fresh ground pepper cover bowl in plastic wrap and put in refrigerator.
• Cooking the lobster: Bring 6 cups water to a boil in a large pot. When the water is boiling, add 1/2 teaspoon salt to water. Gently add tails {shell on} into pot. Wait for water to reach a slow boil {you will see small bubbles}. Once bubbles show up, reduce heat and begin to time the cooking process allowing to simmer uncovered for 4 minutes. Remove lobster and test1 tail for doneness. Use a knife to cut through underside{white part}of shell into the thickest part of meat. If the meat is white and not translucent,the tails are done. If translucent,drop tails back in water for 1 more minute and then remove. Drain tails in colander for 3 minutes. Use kitchen shears to cut the shells and remove meat. Chop lobster meat into ½ inch or larger sized chunks. Put lobster in a bowl and toss with a tablespoon melted butter then squeeze half a lemon onto lobster chunks. Add lobster to coleslaw mixture.
• Making the Avocado Crema. Peel avocado and remove the pit and slice avocado into quarters. Place avocado into food processor or blender. Add lime juice, yogurt, sour cream and a pinch of salt. Blend a few seconds until smooth, place crema in a squirt bottle.
• Preparing the crab medallions. Fold together mayo, mustard, old bay seasoning in a small bowl.Use a rubber spatula to gently fold mayo mixture into beaten egg whites,trying not to flatten egg whites. Next gently fold in panko and crab meat keeping it light and not mashed together. Divide crab mixture into 16 small piles on a cutting board. Gently form each pile of crab into a 2 inch patty. Put crab patties on wax paper and place in refrigerator for 15 minutes to firm up.*It is important to use refrig. method in order for crab patties to firm a bit before cooking. Place 4 tablespoons butter into a large skillet and melt until bubbly over medium heat. Gently place 8 patties in pan. *cooking 2 batches, 8 at a time. Saute' 1 minute or until bottom edges are golden brown. Gently flip patties and cook reverse side until golden. Remove from pan, place patties on paper towel.
• Assemble the Taco. *Warm small tortillas on a grill pan or in 200 degree oven for a few minutes. Place 2 crab patties in the center of each tortilla - end to end. Top with 2-3 tablespoons of lobster slaw then drizzle with avocado crema.

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.

LOBSTER TACOS

Steps:

• For the crunchy tortillas: Bring oil to 375 degrees F.
• Shape tortillas in a tortilla fry basket, then fry until golden brown, about 3 minutes. Sprinkle with seafood seasoning, then let air dry and cool.
• For the mango jicama salsa: Combine mangos, jicama, onion, tomato, cilantro, lime juice, oil, cumin, salt and pepper in a bowl. Adjust seasoning.
• For the guacamole: Remove pits and scoop flesh of avocados into a bowl. Add cilantro and HALF of lime juice (fresh limes have different levels of acid, so not all limes are the same). Season and fold together. Add more juice and salt as needed.
• For the lobster salad: Squeeze 70 percent of water out of lobster meat. Rough chop lobster and pick through for shell fragments.
• Combine mayo and lemon in a bowl, to your taste. Fold mayo into lobster meat (you just want a light coating, not swimming). Adjust seasoning.
• For the lobster tacos: Spread guacamole on the bottom of a plate. Fill tortilla shells with lobster salad. Stand tacos in guacamole. Top with mango jicama salsa.
• Scatter Fresnos on plate. Dust with seafood seasoning and top with micro herb blend.