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
- Grate tomatoes using a cheese grater.
- Add oil to a large walled pan over medium-high heat.
- Add the onions and sweat for 3-4 minutes until aromatic and translucent.
- Stir in garlic and jalapenos and cook for 1 minute.
- Stir in the rice and make sure the rice is evenly coated and toast for 3 minutes.
- Add stock, tomatoes, and tomato sauce.
- Bring to a boil then add in cilantro, cumin and a little salt.
- Cover, reduce the heat to a simmer and cook for 15 minutes or until all of the liquid has absorbed.
- Turn off the heat and let the rice sit for 5 minutes covered.
- Fluff with a fork and season to taste with salt.
For the Main Event
- Remove the lobster meat from the shells and chop into large pieces. Don’t go overboard here.
- Toss the lobster with minced garlic, black pepper, cayenne, salt and shallots.
- Heat oil in a walled pan over medium-high heat and then add the butter.
- Once the butter is melted and foaming add in the lobster tails and pan fry.
- Cook for 4-6 minutes until the lobster is cooked.
- 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.
- Reheat the beans in a small pot.
- Heat the tortillas in their package in a microwave for 30 seconds.
- Serve tortillas with a healthy portion of rice, lobster and beans topped with salsa and served with lime wedges.