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 |
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
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