May 31, 2019
Summertime is upon us and we want to keep our food simple, light, flavorful, and tasty. And what could be more tantalizing than serving a couple of refreshing lobster tacos? I highly recommend using fresh cold-water lobster…never frozen.
But to do that, you must use whole live lobsters – and many don’t want to go through the trouble. Even though it is well worth it in my humble opinion because you get to use the meat from the whole lobster. It is easier than you think – just throw a live lobster or two in a pot of boiling water (with a whole lemon and a couple teaspoons of salt) for about 20 minutes – let cool – crack and chop. Lobsters 2 pound or under are typically sweeter to me.
The other acceptable way is to purchase a few high-quality lobster tails from Fresh Market or Publix. Typically, these will have been frozen at some point – but that is ok. Spread with a little butter and a squeeze of fresh lemon juice: broil, grill, or bake until done. Cool and chop in 1” pieces. You can do this the day before and refrigerate.
- High quality flour or corn tacos – I like mine heated about 10 to 15 seconds in the microwave covered with a damp (not wet) paper towel
- LOBSTER: This is not the time to skimp on the lobster – load that sucker up with lobster
- Fresh roasted corn off the cobb – or you can use frozen seared lightly in a skillet with a bit of olive oil, salt and a touch of sugar – you want a bit of char – do not overcook corn – a couple minutes on high heat will do – cool
- Slices of fresh avocado – sprinkled with fresh lime juice
- Chopped peeled and seeded tomato – salted a tad
- Cilantro leaves
- Homemade avocado crema
- Optional Garnishes: Fresh lime wedges, thinly sliced red cabbage, jalapeno rings
- 2 Avocados
- 1 cup sour cream
- 1/4 cup Hellmann’s mayonnaise
- 1/4 cup half and half
- 1/2 teaspoon or more to taste salt
- 1/4 teaspoon cayenne pepper
- 3 tablespoon fresh lime juice
Blend in blender or food processor until completely smooth – place in squirt bottle or spoon over each taco.