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

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
brisket beef plate

Just when it seemed barbecue couldn’t get any trendier—it did. More consumers now than in 2014 are looking for a variety of barbecue menu items, according to Technomic’s Center of the Plate: Beef & Pork Consumer Trend Report. The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Corporate Executive R&D Chef Jeffrey Quasha at Atlanta-based Morrison Healthcare helped launched 50 Liberty Street BBQ microconcept locations throughout the U.S. in December. Due to their success,...

Ideas and Innovation
restaurant patio

We recently started doing patio dining during the summer months, and stole some pointers for upscale barbecuing from local country clubs. We asked our residents who go to country clubs which elements they appreciate.

Ideas and Innovation
email computer screen

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources