Lobster Tacos

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
4

Warm lobster tacos in flour tortillas with Chile de Arbol Sauce and Black Bean Puree.

Ingredients

1 lobster (1 1⁄2-lb.)
1 tbsp. butter
Salt, to taste
4 flour tortillas, cut into 4-in.  circles
4 tbsp. black bean puree (recipe below)
4 slices avocado
4 tsp. chile de arbol sauce (recipe below)
1 tsp. chopped cilantro

Black Bean Puree:
1⁄2 cup dry black beans
1 1⁄2 cups water
1⁄4 small onion
Salt, to taste

Chile de Arbol Sauce:
1⁄2 tsp. olive oil
1 dried chile de arbol, sliced
1⁄4 cup chopped onion
1 garlic clove, minced
1 tbsp. tomato paste
1⁄2 cup heavy cream
1⁄4 cup chicken stock
Salt, to taste
1 tsp. chopped cilantro
 

Steps

1. Cook lobster in simmering water for 6 min. Remove shell and crack open claws to
remove meat. Roughly chop lobster and warm in a pan with butter; season with salt.

2. Heat tortillas on a griddle. Spread 1-2 tsp. black bean puree on each tortilla; divide lobster on top. Drizzle with chile de arbol sauce; top with avocado slices and cilantro.

Black Bean Puree:

1. Cook beans in water with onion, covered, for about 25 min., or until tender.

2. Season beans with salt and puree until smooth.

Yield: About 2 cups.

Chile de Arbol Sauce:

1. Heat oil; add chile, onion, garlic, and tomato paste. Sauté 3 min.

2. Stir in cream and stock; simmer 5 min. Add cilantro; puree until smooth.

Yield: About 1⁄2 cup.
 

Source: Recipe from Chef Josefina Santacruz

More From FoodService Director

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

FSD Resources