Monday, February 2, 2015

Lobster Tacos!

Lobster Tacos !

Sometimes life is like that. One has to separate himself from the crowd and feel like a million bucks. I do that when the lobster is on special at my local market (actually supermarket). When that opportunity arises, I just buy two or three lobster tails and freeze them until the day comes to enjoy one of the easiest and tastiest Mexican dishes I know. 

I would love to say humbly that I invented the recipe but I would be lying. I have eaten it somewhere (honest I don't remember... an age idiosyncrasy you know) and, based on my taste memory I decided to give it a try. They were a big success!

Something is for sure: I did not went to any restaurant that would have served this amazing dish with the guy who calls himself my cousin, because he is as cheap as they come. He would have said something like why to spend in lobster tacos if I can make those at home, just with pork meat instead of lobster and flour tortillas instead of corn tortillas.

In any event, the current wife has enjoyed them several times as I always make sure that my son or any other uninvited guests are not coming for dinner. 

Lobster Tacos !

Cooking Time: 30 Minutes   Makes 6 servings

6 Medium Lobster Tails (fresh!)

1 Tbsp Butter

2 Tbsp Olive Oil

1/2 Onion -diced-

1 Medium Lime (fresh!)

1 Tsp Piquin Chile -dried and ground-*

1 Tsp Ancho Chile -dried and ground-*

1/2 Tsp Kosher Salt

6 to 8 Corn Tortillas (soft)

To Serve 

- Mexican Style Rice (see recipe)

- Black Beans (“Frijoles de Olla”) -see recipe-

- Pico de Gallo Salsa (see recipe)

Cooking Instructions

1. Clean the lobster tails, remove the shells and set aside.

2.In a medium pan, warm up the olive oil and the butter together and mix until incorporated. Use medium heat.

3. Fry the diced onion until it becomes a bit clear but not brown. Reduce the heat.

4. Cut the lobster meat in 1/4” pieces and fry it (low heat) for about 10 minutes. It is important that the heat is low, otherwise the lobster will dry up. Move constantly.

5. Add the lime juice and the piquín-ancho mix (I use Tajín brand pre=prepared mix). Continue mixing until evenly incorporated.

6. Warm up the rice, the beans and the tortillas.

7. Elevate the heat to high and finish frying the lobster for another 2 or 3 minutes. The lobster will absorb the juice. You are ready to serve!

8.  I usually serve the dish in 4 different soup plates:

One for the lobster
One for the Mexican style rice
One for the beans
One for the pico de gallo salsa (smaller plate)

9. Take a warm tortilla and put a lobster spoon full, half a table spoon of rice and half a table spoon of beans. Add some pico de gallo salsa and,

10. Enjoy! 

* Piquín is a variety of hot pepper that grows in bushes that have small and pointy leaves. Usually they are 1 or 2 cm. long (about 1/2 of an inch). They are round and a bit elongated. 
When fresh they are green and when mature they become deep red. People consume it dried and by then its color is brown-red. It is a bit spicy but tolerable (that is, not crazy spicy). 

Also it is called tepín, chilepín, chilito, diente de tlacuache (opossum's tooth), mosquito, pajarito, enano, pulga, amash, chilpaya or just chile piquín

I usually buy it in a pre-prepared form: a mix that contains salt, dried lime, piquín, dried ancho chile and some preservatives (the brand I buy is called Tajín, but there are many others that are just called “chile piquín”. I use it to spice up many Mexican dishes, fruits and veggies...

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