Lobster Tacos

Menu Part: 
Cuisine Type: 

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


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


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

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