These lobster tacos are made with steamed chunks of lobster meat lightly seasoned with Old Bay, avocado and pico de gallo, topped with a spicy poblano crema.
Ingredients
- 20 oz steamed and chilled lobster meat, from (2 2 1/2 lb Maine lobster)
- 8 corn tortillas
- 8 tablespoons pico de gallo, homemade or store bought
- 4 oz diced avocado, 1 small
- 8 teaspoons lime roasted poblano cream, recipe below
- 1 teaspoon Old Bay seasoning
- cilantro or cilantro micro greens for garnish
- lime wedges, for serving
- 1/4 poblano pepper, with seeds, lightly sprayed with oil roasted in 350F oven 12 minutes
- 1 cup light sour cream
- 2 tbsp fresh lime juice
- 1/4 + 1/8 tsp kosher salt
- black pepper to taste
Directions
- For the Lime roasted poblano cream, place all in food processor until blended well.
- Season chilled lobster meat with old bay and fresh ground black pepper, to taste.
- Heat the tortillas directly over the flame.
- To assemble, top each tortilla with 1/2 oz avocado, 1 tablespoon pico de gallo, 2 1/2 oz lobster meat, 1 tsp of poblano cream and garnish with cilantro or micro greens.
