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Lobster tacos

August 12, 2009

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Makes 4 (enough to serve 2)

Daniel Kenney, executive chef at the Belfry Inne & Bistro, prepares tacos with lobster, avocado, heirloom tomatoes, and aji chili.

1 cooked lobster (1 1/2 pounds), meat removed from shell (for cooking instructions, see lobster rolls recipe)
1/4 cup chopped fresh cilantro
Juice of 1 lime
Olive oil (for sprinkling)
Salt and pepper, to taste
2 tomatoes, seeded and diced
1 aji or jalapeno chili, finely chopped with seeds
1 small shallot, finely chopped
1 ear fresh corn, shucked and grilled
1/2 large ripe avocado
4 fresh flour tortillas (4 inches each)
1/4 head baby iceberg lettuce, thinly sliced
1. Dice the lobster meat and transfer to a bowl. Add 2 tablespoons of the cilantro, half the lime juice, a drizzle of olive oil, salt, and pepper.

2. In another bowl, combine the remaining 2 tablespoons cilantro, tomatoes, chili, shallot, salt, and pepper.

3. Cut the kernels from the corn. In a bowl, toss them with olive oil, salt, and pepper.

4. Peel, pit, and cut the avocado half into thin slices. Sprinkle with the remaining lime juice.

5. Set a large skillet over medium heat and heat until very hot. Cook each tortilla for 30 seconds on a side.

6. Set a tortilla on a plate. Add the lobster mixture, tomato mixture, corn, avocado, and lettuce. Roll up. Continue with the other tortillas. Adapted from The Belfry Inne & Bistro