Infuse fresh lobster with vibrant citrus, herbs, and peppers, then tuck into soft flour tortillas for a seafood delight. Serves 6 to 8 tacos.
Ingredients
2 pounds lobster meat
1 package small soft flour tortillas
3 cups cooked rice
fresh cilantro, chopped
queso fresco, crumbled
Mexican blend cheeses, grated
4 navel oranges, peeled and seeded
1 teaspoon chipotle peppers in adobo sauce
1 habanero
4 to 5 tomatillos
1 medium onion, finely chopped
juice of 2 limes
In a saucepan half-filled with water, add the tomatillos and habanero. Simmer over medium heat until the tomatillos soften and change color. Drain, then transfer to a food processor and blend until smooth.
In a medium bowl, combine the blended tomatillo mixture with peeled oranges, onion, chipotle peppers, and lime juice. Mix well, cover, and refrigerate for at least 2 hours to let flavors meld.
Grill fresh lobster meat until just cooked through, or warm precooked lobster on the grill for 6-7 minutes.
To assemble, warm the tortillas. Layer each with grilled lobster, 1 tablespoon cooked rice, 2 tablespoons spicy orange sauce (salsa), crumbled queso fresco, and grated cheeses. Grill 1 minute per side until cheese melts.
Sprinkle with chopped cilantro and serve hot. (The salsa pairs perfectly with fries too!)
