For my taco throwdown entry I present to you Lobster Tacos with Mango Salsa. I've always wanted to try lobsters in tacos so this Throwdown was a great opportunity to go for it! I had my daughter on one arm for much of the cook so I'm afraid I didn't capture all the prep pictures I would have liked to.
I prepped lobster tails by removing the underside membrane and marinated the meat with an herbed butter with garlic, a touch of chipotle, chopped cilantro, lime zest, and lime juice. I also made two small batches of black beans with three types of chopped fresh chiles, fresh tomato, chopped onion, and epazote. My wife's beans had no epazote because she thinks it "tastes like gasoline". :roll:
I put the lobster, beans, fresh spring onions, and fresh corn on my newest baby- a 26.5" OTG.
While grilling I whipped up a XL batch of guacamole in the molcajete. Yes, I did eat one of the habaneros. :bow:
I made a salsa to go on the Lobster by combining mango, avocado, red pepper, red onion, and lime juice.
When the corn came off the grill I topped it with homemade tangy lime crema, crumbled Queso anejo (aged goat cheese), and Kickin' Hot New Mexico Chile Powder. A family favorite!
I made fresh thick tortillas in the morning to accompany our huevos rancheros and saved some for the tacos. I also made a cilantro lime crema for some zing to balance the sweet salsa on the lobster. Inside the tacos I put in a bit of thin sliced red cabbage for some crunch. The whole meal came together nicely and I received another satisfying stamp of approval by my wife! The lobster tacos were simply over the top luxurious. I wish I could say this will be a regular meal but with the Lobster costing more than a Hamilton a taco it ain't happening again soon!
Throwdown picture.
Thanks for taking a look at my Lobster Tacos with Mango Salsa!
