If you’re craving a fresh twist on taco night, these Irresistible Union Cantina Lobster Tacos are a game-changer. Featuring succulent lobster draped in a vibrant medley of flavors, this dish is a delightful blend of elegance and comfort. Perfect for impressing guests or treating yourself to something special, these tacos promise a memorable culinary experience. Let’s get cooking!
Steps
- Begin by roasting a quarter of a poblano pepper, with seeds, in a 350°F oven for 12 minutes after lightly spraying it with oil.
- In a food processor, combine the roasted poblano pepper, 1 cup of light sour cream, 2 tablespoons of fresh lime juice, 1/4 teaspoon plus 1/8 teaspoon of kosher salt, and black pepper to taste, blending until smooth to create the lime roasted poblano cream.
- Season the steamed and chilled lobster meat, approximately 20 ounces, with 1 teaspoon of Old Bay seasoning and freshly ground black pepper to taste.
- Warm 8 corn tortillas by placing them directly over a flame to give them a slight char.
- To assemble each taco, place 1/2 ounce of diced avocado, 1 tablespoon of pico de gallo, and 2 1/2 ounces of seasoned lobster meat onto each tortilla.
- Drizzle 1 teaspoon of the prepared poblano cream over the lobster and garnish with cilantro or cilantro microgreens.
- Serve the lobster tacos alongside lime wedges for squeezing over the top before eating.
Ingredients
- 20 ounces steamed and chilled lobster meat (from two 2 1/2 pound Maine lobsters)
- 8 corn tortillas
- 8 tablespoons pico de gallo (homemade or store bought)
- 4 ounces diced avocado (approximately 1 small avocado)
- 8 teaspoons lime roasted poblano cream (recipe below)
- 1 teaspoon Old Bay seasoning
- Cilantro or cilantro microgreens for garnish
- Lime wedges for serving
- 1/4 poblano pepper, with seeds, lightly sprayed with oil and roasted in a 350°F oven for 12 minutes
- 1 cup light sour cream
- 2 tablespoons fresh lime juice
- 1/4 + 1/8 teaspoon kosher salt
- Black pepper to taste
Nutritional Values
Calories: 1232 kcal | Carbohydrates: 112 g | Protein: 124 g | Fat: 32 g | Saturated Fat: 6 g | Cholesterol: 840 mg | Sodium: 4128 mg | Fiber: 22 g | Sugar: 2 g
FAQ
- Can I use a different type of seafood instead of lobster?
- Yes, if lobster is not available or not to your taste, lump crab meat can be used as an alternative for this recipe.
- What other recipes can I try if I enjoy these lobster tacos?
- If you enjoy these lobster tacos, you might also like Lobster Rolls, Grilled Lobster Tails, Chipotle Lobster Avocado Wrap, Lobster Salad with Corn and Tomatoes, or Lobster Cobb.
- How do I make the lime roasted poblano cream?
- To make the lime roasted poblano cream, roast a lightly oiled poblano pepper in a 350°F oven for 12 minutes. Then blend it in a food processor with light sour cream, fresh lime juice, kosher salt, and black pepper until smooth.
- What is the cooking and preparation time for this recipe?
- The preparation time is about 15 minutes, while the cooking time is approximately 5 minutes, making the total time for this recipe around 20 minutes.
- How should I serve and garnish the lobster tacos?
- Each taco should be topped with avocado, pico de gallo, lobster meat, and poblano cream. Garnish with cilantro or cilantro microgreens and serve with lime wedges for added flavor.
Tips
- If fresh lobster isn’t available in your area, consider using lump crab meat as a substitute for a similar texture and flavor.
- For extra flavor, season the chilled lobster meat with Old Bay and freshly ground black pepper before assembling the tacos.
- To enhance the taste and texture of the tortillas, briefly heat them directly over an open flame until they are warm and slightly charred.
- When making the lime roasted poblano cream, ensure the poblano pepper is roasted well and blended thoroughly in a food processor for a creamy, spicy addition to your tacos.
Equipment
- Food processor – for blending the lime roasted poblano cream.
- Poblano pepper roaster or baking sheet – for roasting the poblano pepper in the oven.
