Dean Fearings Warm Lobster Tacos With Yellow Tomato Salsa Recipes

LOBSTER TACOS WITH TOMATILLO SALSA

Lobster Tacos with Tomatillo Salsa image

Provided by Christy Vega

Time 20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 tablespoons unsalted butter
1 teaspoon minced garlic
1/2 teaspoon saffron
1 pound cooked lobster meat
4 tomatillos, husked, rinsed and chopped
1/4 avocado, sliced
1/2 cup fresh cilantro
1/4 cup chopped onion
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 teaspoon canola oil
Eight 6-inch corn or flour tortillas
1 cup shredded Monterey jack cheese
1 white onion, chopped
1/2 bunch cilantro, chopped

Steps:

For the lobster: Combine 1 cup of water with the butter, garlic and saffron in a medium saucepan over medium heat and bring to a boil. Reduce the heat to a simmer, add the lobster and simmer for 5 minutes. Remove from the heat. Drain the lobster from the cooking liquid.
Meanwhile, make the salsa: Pulse the tomatillos, avocado, cilantro, onions, garlic powder, salt, pepper and 2 cups water in a blender or food processor. Transfer to a bowl.
For the tortillas: Heat the oil in a large skillet or griddle over medium-low heat. Warm each tortilla in the skillet until pliable.
Fill the warm tortillas with the lobster. Drizzle with the salsa then sprinkle with the cheese, onions and cilantro and serve right away.

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