Lobster Burrito Recipe 415

PUERTO NUEVO LOBSTER BURRITOS

Steps:

• To remove the lobster meat from the shell, use kitchen shears to cut a lengthwise incision up the middle of the top and underside of the shell. Pull the shell apart and remove the tail meat.
• Heat the oil in a large, heavy, shallow skillet over medium-high heat. Add the butter and melt until foamy.
• Sprinkle the lobster meat with the garlic salt and pepper. Panfry the lobster in the butter and oil until golden and cooked through, about 8 minutes. Transfer to plate and cover with aluminum foil to keep warm.
• Place a warm flour tortilla on a work surface. Spread 3 tablespoons warm refried beans, then top with 1/4 cup Arroz Rojo and finish with about 2 ounces cooked lobster meat. Fold in the sides of the tortilla over the filling and roll up to completely enclose. Serve hot with salsa, if desired.
• Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin.
• Heat the oil in a medium heavy skillet over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes.
• Add the broth, tomato sauce and grated tomato and bring to a boil. Add the serrano, cilantro sprig and salt, to taste. Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
• Turn off the heat under the skillet. Cover the rice and let stand for 8 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

SOUTHWEST SEAFOOD BURRITOS

Steps:

• Preheat oven to 350°F (175°C).
• Combine shrimp and shredded lobster/crab meat and mix well.
• Reserve 1/4-1/2 cup shredded cheese to top enchiladas with.
• Warm each tortilla before rolling (I put each one in the microwave on HIGH for 14 seconds) lay warmed tortilla on a flat surface.
• Place approximately 3/4 cup of seafood mixture across bottom third of tortilla; sprinkle some cheese on seafood mixture.
• Roll tortilla to halfway point carefully tucking seafood mixture inside.
• Fold in each side and finish rolling tortilla.
• Place rolled tortillas side by side in a 9x13-inch baking pan.
• When all tortillas have been rolled (enchiladas) and placed in pan, pour enchilada sauce over all of the enchiladas.
• The sauce should cover the enchiladas completely.
• Sprinkle the chopped green onion then the remaining cheese over the top of enchiladas.
• Cover and bake at 350°F (175°C) for 30 minutes.
• Uncover and cook an additional 15-20 minutes.
• Serve hot garnished with sour cream and additional green onions if desired.

LOBSTER BURRITO RECIPE - (4.1/5)

Steps:

• For sauce, saute veggies and add rest. Layer on tortillas rice, lobster, sauce and cilantro.

RUBIO'S BAJA GRILL LOBSTER TACO RECIPE

Steps:

• Marinate lobster in salsa for an hour to two.
• Stir fry lobster in a skillet or wok for two to three minutes.
• In a separate pan, heat the tortilla.
• To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
• Fold over, garnish with lime slice, and serve.