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
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources