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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources