Irresistible Union Cantina Lobster Tacos Recipe

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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

  1. 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.
  2. 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.
  3. Season the steamed and chilled lobster meat, approximately 20 ounces, with 1 teaspoon of Old Bay seasoning and freshly ground black pepper to taste.
  4. Warm 8 corn tortillas by placing them directly over a flame to give them a slight char.
  5. 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.
  6. Drizzle 1 teaspoon of the prepared poblano cream over the lobster and garnish with cilantro or cilantro microgreens.
  7. 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.

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