Lobster Burrito

Lobster Burrito

Mark Murrell

Burritos are hip and cool. Why? Because the options are endless and they are so easy to enjoy, that is why we are packing one with a one-two punch of lobster and spicy rice. Sweet lobster can always use a little spicy contrast but in addition to that I like to pair fresh and bright ingredients in such as tomatoes, onions and cilantro.

Ingredients

For the Main Event

  • Lobster tails, thawed, split: 4 – 5 ea
  • Dirty Rice: 1 batch
  • Vegetable oil: ¼ cup
  • Butter, unsalted: 1 stick
  • Garlic, minced: 4 cloves
  • Shallot, minced: 1/2 ea
  • Corn Tortillas: 6 ea
  • Refried beans: 1 can
  • Salsa: as needed be it traditional salsa or green salsa
  • Lime wedges

For the Dirty Rice

  • Tomatoes, cored: 2 ea
  • Vegetable oil: 2 Tbsp
  • Onion, minced: 1 ea
  • Garlic, minced: 3 cloves
  • Jalapeno, seeded, minced: 1 ea
  • White rice, long grain: 1 cup
  • Chicken broth or Lobster Stock: 1 ¾ cup
  • Tomato sauce: 4 oz
  • Cilantro, fresh: 2-3 sprigs
  • Cumin: 1/8 tsp
  • Salt

Preparation

For the Dirty Rice

  1. Grate tomatoes using a cheese grater.
  2. Add oil to a large walled pan over medium-high heat.
  3. Add the onions and sweat for 3-4 minutes until aromatic and translucent.
  4. Stir in garlic and jalapenos and cook for 1 minute.
  5. Stir in the rice and make sure the rice is evenly coated and toast for 3 minutes.
  6. Add stock, tomatoes, and tomato sauce.
  7. Bring to a boil then add in cilantro, cumin and a little salt.
  8. Cover, reduce the heat to a simmer and cook for 15 minutes or until all of the liquid has absorbed.
  9. Turn off the heat and let the rice sit for 5 minutes covered.
  10. Fluff with a fork and season to taste with salt.

For the Main Event

  1. Remove the lobster meat from the shells and chop into large pieces. Don’t go overboard here.
  2. Toss the lobster with minced garlic, black pepper, cayenne, salt and shallots.
  3. Heat oil in a walled pan over medium-high heat and then add the butter.
  4. Once the butter is melted and foaming add in the lobster tails and pan fry.
  5. Cook for 4-6 minutes until the lobster is cooked.
  6. Carefully remove the lobster meat from the oil and hold warm on a plate. Make sure to gather up any deliciously golden brown shallots and garlic bits too.
  7. Reheat the beans in a small pot.
  8. Heat the tortillas in their package in a microwave for 30 seconds.
  9. Serve tortillas with a healthy portion of rice, lobster and beans topped with salsa and served with lime wedges.