Street-Food Fusion Grilled Lobster Tacos

Allergens

Shellfish, Soy (in some chipotle adobo sauces)

Ingredients

• 6 fresh lobster tails (6 oz each)
• 12 small corn tortillas
• 2 cups cherry tomatoes, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1 lime, juiced
• Salt and pepper, to taste
• 1 cup mayonnaise
• 2 tablespoons adobo sauce from canned chipotle peppers
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat a grill or stovetop grill pan to medium high heat.
2. In a small bowl, combine cherry tomatoes, red onion, jalapeño, lime juice, salt, and pepper. Set aside.
3. In another small bowl, mix mayonnaise and adobo sauce from canned chipotle peppers. Set aside.
4. Season lobster tails with salt and pepper. Grill lobster tails for 6 7 minutes per side or until cooked through. Remove from grill and let cool slightly. Slice lobster meat into thin strips.
5. Warm corn tortillas on the grill for 10 15 seconds per side or in a dry pan over medium heat.
6. Assemble tacos by placing a generous portion of sliced lobster onto each tortilla, followed by a spoonful of pico de gallo, and a dollop of chipotle aioli. Garnish with cilantro leaves.

Chef’s Insight

To add an extra burst of flavor, grill the lime wedges until charred and squeeze over the tacos before serving.

Notes

This recipe is best enjoyed while still warm and freshly prepared.