Spicy Lobster Tacos

Spicy Lobster Tacos

Mark Murrell

“Quick, easy and delicious that is what it should all be about! These spicy lobster tacos are amazing. A little heat combined with creamy avocado is heaven on a tortilla. This recipe can be done in under 15 minutes!” -Chef MacKenzie

Servings: 6

INGREDIENTS

The Maine Event

  • Maine Lobster, claw knuckle meat, cooked, roughly chopped: ½-⅔ lbs
  • Corn Tortillas: 6 ea
  • Plain yogurt or sour cream: ¼ cup
  • Lime juice: 1 Tbsp

Avocado Salsa:

  • Tomato, diced: 1 ea
  • Avocado, split, seeded, diced: 1 ea
  • Jalapeno, seeded, minced: 1 ea
  • Salt: ½ tsp
  • Cumin, ground: ¼ tsp
  • Pepper: ¼ tsp
  • Lime juice: 1 Tbsp
  • Cilantro, chopped: ¼ cup

Spicy Seasoning:

  • Olive oil: 1 ½ Tbsp
  • Garlic, minced: 1 clove
  • Cumin, ground: ½ tsp
  • Chili powder: ½ tsp
  • Onion powder: ½ tsp
  • Salt: ¼ tsp
  • Oregano, dried: ½ tsp

METHOD

Avocado Salsa:  In a small bowl combine all ingredients except avocado. Fold in avocado and cover tight with plastic wrap and store cold until ready to use.

Spicy Seasoning: Combine all ingredients in a bowl and reserve for cooking.  Add in the lobster meat and let it cool for 10 minutes or up to 24 hours.

For the Maine Event: Add 1 Tbsp olive oil to a pan over medium high heat.Add lobster to the pan and cook until the lobster is heated through, ~3-5 minutes.

Turn off the heat and hit with a squeeze of lime.

Stir yogurt with cilantro, lime juice and a little salt.Grill the corn tortillas over the oven flame until slightly charred and then add in salsa, lobster and top with yogurt.