Grilled Lobster Street Tacos with Mango Salsa and Chipotle Crema

Allergens

Shellfish, Dairy

Ingredients

• 2 live lobsters (16 ounces each)
• 8 small corn tortillas
• 1 cup diced ripe mango
• 1/2 cup chopped fresh cilantro
• 1/4 cup diced red onion
• 1/4 cup sour cream
• 1 tablespoon adobo sauce from canned chipotle peppers in adobo sauce
• 1 tablespoon lime juice
• 2 tablespoons unsalted butter, melted
• Salt and freshly ground black pepper, to taste
• Lime wedges and chopped cilantro, for garnish

Instructions

1. Prepare a grill or grill pan to medium high heat.
2. Cut the lobsters in half lengthwise through the shells, removing the meat from the tails and claws, and set aside.
3. In a small bowl, mix together the sour cream, adobo sauce, lime juice, salt, and pepper to make the chipotle crema set aside.
4. Brush the inside of each lobster half with melted butter and season with salt and pepper. Grill the lobster halves cut side down for 3 minutes, until the shells are lightly charred. Flip and grill for an additional 2 minutes until the lobster is cooked through.
5. Warm the tortillas on the grill or in a dry skillet for 10 seconds per side.
6. Divide the grilled lobster halves among the warm tortillas, then top with mango salsa and a dollop of chipotle crema. Garnish with lime wedges and chopped cilantro.

Chef’s Insight

Grilling adds a smoky flavor to the lobster, elevating this dish beyond a simple taco recipe.

Notes

Adjust the spice level of the chipotle crema to your preference by adding more or less adobo sauce.