1 lb. Lobster meat
1 oz. Fresh lime juice
1 oz. Minced garlic
1 Tsp. Chipotle powder
6 oz. Olive oil
Fresh corn tortillas
Lime-infused sour cream (1 Tbsp. lime juice mixed with ½ cup sour cream)
Salsa (recipe follows) - Make one day ahead
Cook lobster, chill and then shell and dice 1/2". Mix together lime juice, minced garlic, chipotle powder and olive oil to make a simple vinaigrette. Marinate lobster in vinaigrette.
Quarter and fry the corn tortillas until crisp. Place some salsa on each tortilla quarter and then a dollop of lime sour cream. Top with the lobster meat and add another small dollop of lime sour cream. For salsa:
- 1 cup yellow tomatoes, diced 1/4"
- 1 cup red tomatoes, diced 1/4"
- 1/2 cup + 2 Tbsp. red onion, peeled and diced 1/4"
- 1/2 cup yellow bell peppers, diced 1/4"
- 1/2 cup red bell peppers, diced 1/4"
- 1/4 cup cilantro, roughly chopped
- 1 Tbsp. minced garlic
- 1 Tbsp. canola oil
- 3 Tbsp. Worcestershire sauce
- 2 Tbsp. Tabasco sauce
After chopping all ingredients, let sit 12 hours before serving to allow flavors to meld.Recipe by Chef Vincent Cosgrove
