Use fresh citrus, herbs, and peppers to flavor the lobster meat, then serve in a soft flour tortilla. Makes 6 to 8 tacos..
The ingredients
2 pounds. lobster meat
1 package of small soft flour tortillas
3 cups of cooked rice
fresh cilantro, chopped
fresh cheese, grated
Mexican blend cheeses, grated
4 navel oranges, peeled and seeded
1 teaspoon chipotle peppers in adobo sauce
1 habanero
4 to 5 tomatillos
1 medium onion, finely chopped
juice of 2 limes
To a saucepan half filled with water, add the tomatillos and habanero. Cook over medium heat until tomatillos soften and change color. Remove from stove, drain water, and transfer tomatillos and habanero to a food processor. Mix until there are no lumps.
In a medium bowl, combine the oranges, tomatillo sauce, onions, chipotle peppers, and lime juice and mix.
Cover the container with plastic and refrigerate for at least 2 hours.
Grill fresh lobster, or if using precooked meat, heat on the grill for about 6-7 minutes.
To assemble tacos, add 1 tablespoon rice, 2 tablespoons salsa, queso fresco, and cheeses and grill for one minute per side or until cheese melts.
Sprinkle with coriander and enjoy.!
(Salsa can also be enjoyed separately with fries.)
