Recipe
Ingredients
TWO 1 ¼ POUND
4
TO TASTE
1 ½ CUPS GENTLY PACKED – CUT CHIFFONADE
FOR GARNISH
4 QUARTS
¼ CUP
1 – PEELED AND CUT INTO SMALL DICE
1 MEDIUM – PEELED, SEEDED AND CUT INTO SMALL DICE
2 TABLESPOONS FINELY CHOPPED
3 – WHITE PART ONLY AND FINELY MINCED
1 – HALVED, SEEDED AND FINELY MINCED
2-3 TABLESPOONS (OR MORE AS NEEDED)
2 TABLESPOONS
1 STALK – FINELY CHOPPED
¼ TEASPOON – OR TO TASTE
TO TASTE
½ CLOVE – PEELED AND SPRINKLED WITH SALT AND MASHED TO A PASTE
1 CUP PLUS 2 TABLESPOONS
1 LARGE – AT ROOM TEMPERATURE
2 TEASPOONS
1 TEASPOON
Directions
Step 1:
Using a large stockpot, bring the water, vinegar and salt to a boil over high heat. Add the lobsters and cover the pot. Return to the boil and cook for 8 to 10 minutes (or until the shells are bright red). Lift the lobsters from the pot with tongs and set them aside to drain and cool. When cool enough to handle, crack the shells and remove the meat. Discard the shells (or reserve them for another use such as shellfish or fish stock). Cut the lobster meat into ½ inch thick pieces. Transfer the meat to a bowl, cover and refrigerate.
Step 2:
Fill bottom 1/3 of the tortilla with lettuce chiffonade. Next, spoon lobster into the tortilla, then top with a few spoonful’s of pico de gallo. Garnish each taco with sprigs of cilantro and serve with lemongrass dressing as a condiment.
Step 3: Pico de Gallo
In a bowl, combine the avocado, tomatoes, cilantro, scallions and jalapeno pepper. Add olive oil, and then lime juice to reach a bright acidity. Season with salt and pepper.
Step 4: Lemongrass Dressing
In a small nonreactive saucepan, heat the oil and lemongrass over medium heat and simmer for about 5 minutes. Remove from the heat and let cool to room temperature. Strain through a fine mesh sieve into a bowl, and discard the lemongrass.
Step 5:
In a medium bowl, whisk the egg yolk, mustard, lemon juice, and cayenne until smooth. Season with salt and pepper. Whisk in the oil, drop by drop, until the dressing begins to thicken. Add the remaining oil a little faster. When all the oil is absorbed, stir in the garlic. Taste and adjust the seasonings. The dressing should have a little heat and a bright citrusy edge.
Maine lobster
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