Recipe courtesy of Robert Irvine
Lobster Taco
Total:
1 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Jicama Slaw: 
  • 1/4 cup shredded jicama
  • 1/4 cup thinly sliced red onion, (julienne)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
Jicama Slaw: 
  • 1/4 cup shredded jicama
  • 1/4 cup thinly sliced red onion, (julienne)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
Lobster Sauce:
  • 1/4 cup whole buttermilk
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sriracha
  • 2 pounds poached lobster tails, medium dice
  • 8 fried flour tortillas
  • 1 1/2 cups shredded lettuce, iceberg or Bibb
  • 1 cup medium-dice tomatoes
  • 1/2 cup tomatillo salsa verde
Lobster Sauce:
  • 1/4 cup whole buttermilk
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sriracha
  • 2 pounds poached lobster tails, medium dice
  • 8 fried flour tortillas
  • 1 1/2 cups shredded lettuce, iceberg or Bibb
  • 1 cup medium-dice tomatoes
  • 1/2 cup tomatillo salsa verde

Directions

Lobster Sauce:

For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.

For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour. 

To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.

Lobster Sauce:

For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.

For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour. 

To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.

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