Recipes from An Epicurious Lifestyle's kitchen

Rebecca’s Lobster Taco ~ Happy Cinco De Mayo!

Rebecca’s Lobster Taco ~ Happy Cinco De Mayo!

Rebecca's Lobster Taco

Happy Cinco De Mayo! Anyone that knows me, knows that I (use to) LOVE Tequila!!! But…unfortunately in my old age, Tequila does not love me any more! I can still enjoy my favorite type of food ~Mexican!

My friend Rebecca and I use to go to El Toro Bravo in Capitola and we would order: two tacos rice and beans! I had started this tradition, when I was a teenager with my sister-in-law, Carolyn and we would eat them on the beach …ahh I miss that!

Here is my friend, Rebecca’s Lobster Taco recipe that I was supposed to post last year…maybe I had one too many tequilas! She was pregnant in these pictures and had 4 weeks to go ( she? She looks so good) ~ now they have a beautiful baby boy!

“Only 4 more weeks until my due date!!!! Counting down the days for sure, hope you are doing well” : )

Rebecca and Chris

Note: I forgot the cilantro…having people over today for Cinco De Mayo and trying to do too much as usual ~ Ugh! Peter thought they were very tasty and we all know how picky he is!

Prepare Taco Spiced Shells:

Mix 1 teaspoon salt, 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder. Deep-fry corn tortillas in 350 degree oil, using tongs to hold each in the shape of a taco shell, until crisp, 2 minutes. Drain; sprinkle with the spice mixture.
Lobster Tacos:
Prepare lobster tails as desired (boiled, grilled, etc), each 5-6 oz lobster tail will yield enough meat for approx 2 tacos
Grill one ear of corn and chop off the corn for corn salsa. Mix corn with 2-3 tablespoons of chopped cilantro and 1 chopped serrano chile. Add salt to taste.
Puree 1/2 avocado with 1/3 cup water, 2 tablespoons sour cream, 2 teaspoons lime juice, and salt to taste. Toss with chopped cooked lobster; serve in tortillas with corn chile salsa.
~Happy Cooking!

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