"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Lobster Tacos Recipe

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This recipe for Lobster Tacos, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, May 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 tsp serrano chili minced fine
1 tsp garlic thinly sliced
1 scallion or green onion in long, thin slivers
1/2 lobster tail cut into medallions
White wine
4 asparagus parboiled and cut into sections
1 roma tomato peeled, seeded and slivered lengthwise
1/8 tsp kosher salt
4 flour tortillas lightly grilled
Fresh cilantro sprigs for garnish
Hollandaise sauce (see recipe)
Clarified butter

Directions:
Directions:
Assemble the ingredients. Make the hollandaise sauce. Set aside in a warm place, covered.

Heat a saute pan over medium heat with the clarified butter. When hot, add the garlic, green onions and serrano chili pepper. Let that work, stirring now and then. Once that begins to take on a little color, add the lobster stirring now and again. When halfway done, splash with white wine; add asparagus, tomatoes, squeeze of lemon, salt. Mix and cover. Slowly count to seven, all the while you can have your flour tortillas lightly roasting on both sides over a charcoal grill. At the count, turn off heat. Get the tortillas finished. Uncover the plate, taste. Adjust seasoning, lemon, whatever and stir. Divide the contents into the four tortillas, placing a dollop of Hollandaise sauce over the filling and garnishing with a sprig of cilantro. Serve immediately. Meant to be eaten with your hands.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
A house specialty at Daiquiri Dick's in Puerto Vallarta.

 

 

 

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