Lobster Taco Al Carbone Recipes

LOBSTER TACOS

Lobster Tacos image

Provided by Food Network

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

Organic sunflower oil or vegetable oil, for frying
Twelve 3-inch flour tortillas, preferably from 808 Tortilla Co
1/2 ounce seafood seasoning, such as Old Bay, plus more for sprinkling
2 1/2 pounds mangos, preferably from Yee's Orchard, medium dice
1 1/2 pounds jicama, medium dice
8 ounces red onion, medium dice
8 ounces beefsteak tomato, preferably from Hua Momona Farms, medium dice
2 ounces fresh cilantro leaves, preferably from Hua Momona Farms, rough chopped
1 tablespoon fresh lime juice preferably from Mick's house
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin
Salt and pepper
10 avocados, preferably from Mick's house
3 ounces fresh cilantro leaves, preferably from Hua Momona Farms, rough chopped
1 ounce fresh lime juice, preferably from Mick's house
Salt
2 pounds lobster meat
1/4 cup mayonnaise
Squeeze of lemon juice, preferably from Mick's house
Salt and pepper
Fresno chiles, thinly sliced, for topping
Micro herb blend, preferably from Hua Momona Farms, for topping

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.

LOBSTER TACO

Lobster Taco image

Provided by Robert Irvine : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 36

Ingredients

1/4 cup shredded jicama
1/4 cup thinly sliced red onion, (julienne)
2 tablespoons fresh lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup shredded jicama
1/4 cup thinly sliced red onion, (julienne)
2 tablespoons fresh lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup whole buttermilk
2 tablespoons minced fresh cilantro
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sriracha
2 pounds poached lobster tails, medium dice
8 fried flour tortillas
1 1/2 cups shredded lettuce, iceberg or Bibb
1 cup medium-dice tomatoes
1/2 cup tomatillo salsa verde
1/4 cup whole buttermilk
2 tablespoons minced fresh cilantro
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sriracha
2 pounds poached lobster tails, medium dice
8 fried flour tortillas
1 1/2 cups shredded lettuce, iceberg or Bibb
1 cup medium-dice tomatoes
1/2 cup tomatillo salsa verde

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.

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