I wasn’t planning to post again this week. Then this happened.
Pretty irresistible, huh?
Here’s a glimpse into what makes me tick: I was on my weekly trip to the grocery store and looked (as I do every time I’m there) at the lobster tank. Imagine my joy when I saw a sign advertising a price drop on lobster. They were all jumbo – 3 pounds or more. So I took one and then contemplated it’s future while I finished shopping. (I might have been humming a little tune I was so happy about the lobster. Nerd? Yep.)
It was a weeknight. I still had work to do. So I needed something quick. Lobster rolls? Lobster BLTs? Hmmm. Lobster tacos! I grabbed some avocados and fresh salsa and that lobster’s fate was sealed.
- 1 jumbo or 2 medium lobsters, live or steamed
- 1 tbsp. butter
- 6 corn tortillas
- Fresh salsa
- Guacamole, homemade or store-bought
- Shredded cabbage
- Hot sauce of your choice
- If using live lobster, bring 1½ to 2 inches of salted water to a boil in a large pot. When boiling, put the lobster or lobsters in and put a lid on the pot. Steam for 10 minutes for the first pound and about 1 minute more for each additional half pound. (If using two small lobsters, steam them together for 10-11 minutes; if using a jumbo lobster, cook it for 13-14 minutes) Remove from pot and allow to cool to room temperature.
- When the lobster is cool enough to handle, shell it, removing meat from the claws, knuckles, tail and legs. Set aside.
- Heat a large skillet over high heat and cook the tortillas for a few seconds on each side.
- While the tortillas are heating, melt the butter in a non-stick saute pan over medium heat. Add the lobster and cook until just heated thru. (It will get tough if you overcook it.)
- To serve, divide the lobster among the tortillas and top with guacamole, cabbage, salsa and hot sauce (we like Cholula).