Lobster Bacon And Chorizo Taco Recipes

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!

LOBSTER-BACON MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and dice.
• Preheat oven to 400 degrees F (200 degrees C).
• Stir Cheddar cheese soup, Cheddar cheese, and milk together in a bowl. Stir pasta, bacon, and lobster into soup mixture. Pour pasta mixture into a 2 1/2-quart shallow baking dish.
• Mix bread crumbs and butter together in a separate bowl; sprinkle over pasta mixture.
• Bake in the preheated oven until bubbling and bread crumbs are lightly browned, 25 to 30 minutes.

BEER-BATTERED LOBSTER TACOS RECIPE BY TASTY

Steps:

• Make the lobster: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. While whisking constantly, add the egg, beer, and Cholula® Hot Sauce and continue whisking until smooth.
• Heat 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
• Working in batches of a few pieces at a time, dip the lobster in the batter until thoroughly coated, then add to the hot oil. Fry, turning occasionally, for 4 minutes, or until the batter is deep golden brown and the lobster is cooked through. Use a slotted spoon to transfer the lobster to the wire rack to drain.
• Make the slaw: In a medium bowl, toss together the green and red cabbage, radishes, red onion, mayonnaise, lime juice, and salt until well combined. Season with more salt to taste.
• Assemble the tacos: Place a few slices of avocado on a warm tortilla, then top with 3-4 pieces of fried lobster and about ¼ cup of slaw. Drizzle with Cholula® Hot Sauce and garnish with cilantro.
• Enjoy!

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.