LOBSTER TACOS

February 5, 2009
lobster tacos, Dos Caminos, New York, Scott Linquist, Mexican cooking, Mexican

I’ve made these lobster tacos at least 30 or so times since 2005 from Scott Linquist’s book Mod Mex from Dos Caminos in New York City. I am absolutely in love, love, love with these tacos! People who think Taco Bell has real tacos have no clue what authentic Mexican cuisine is all about. The sauce that comes with tacos from Taco Bell is just the American dream on a taco…it’s icky! The salsita in real Mexican tacos is thick, creamy and a bit sweet accompanied by the spicy kick of the chipotle pepper.

Out of all the times I’ve made this meal, tonight was the luckiest. I found a live lady bug in the cilantro, took pics of it, and set it free outside. Cooking generally makes me feel really happy but tonight was trully and exciting experience. I couldn’t stop smiling. 🙂

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Lobster Tacos – Dos Caminos Style

Ingredients
4 pounds of lobster
1 tbsp olive oil
cracked black pepper

Salsita
3 plum tomatoes, quartered lengthwise
1 tbsp butter
1 medium yellow onion, julienned
2 cloves garlic, thinly sliced
1 canned chipotle chile in adobo sauce, finely chopped
1/4 cup apple cider vinegar
3 tbsp brown sugar
1 tsp sea salt

Slaw
2 small Valencia / Clementine oranges
1 serrano chile, finely sliced
1/2 pound jicama (Mexican potato) cut into thin strips
1 small red onion, cut into half lengthwise and sliced crosswise into thin strips
1/4 cup chopped fresh cilantro
2 tbsp freshly squeezed orange juice
2 tbsp freshly squeezed lime juice
1 tbsp olive oil
1 tbsp honey
1/2 tsp sea salt
12 corn tortilla wraps (or flavored wrap of choice)
2 California avocados, diced
Salsa of choice (optional)

olive oil spray

Prepare

Lobster
1. If cooking the lobster, bring at least 4 quarts of salted water to a rolling boil in a large pot.
2. Add the lobsters, cover the pot, and return the water to a boil, and cook the lobsters for 7 minutes more, or until the shells are bright red.
3. Remove with tongs, wrap each lobster in a piece of aluminum foil, and let cool.
4. Using a nutcracker or the back of a large knife, crack the shells and remove the meat in large chunks.
5. Put the meat into a bowl, cover, and refrigerate for up to 2 hours.

If you’re making chicken
1. Let chicken thaw out.
2. Cut chicken cutlets into little squares.
3. Pour 1 tbsp olive oil into large skillet on medium.
4. Cook the chicken cutlet pieces for 3 minutes each side or just until golden color on the outside.

Make the Salsita:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Put the tomatoes on a baking sheet and bake until they start to dry and turn brown, about 30 minutes, turning occasionally.
3. Remove and cool on the baking sheet.
4. Meanwhile, heat a large skillet over medium heat.
5. Add the butter and the onion and sauté over medium heat until the onion turns lightly brown, about six minutes, stirring occasionally.
6. Stir in the garlic and cook for 1 minute longer.
7. Remove from the heat.
8. In a small saucepan, combine the chipotles, vinegar, piloncillo, and salt over low heat and simmer until the sugar has dissolved and the mixture has a syrupy consistency, about five minutes.
9. In a large bowl, toss together the roasted tomatoes, caramelized onions, garlic, and chile-vinegar syrup and taste to adjust the seasonings.

Make the Slaw:
1. Toss all of the ingredients in a large mixing bowl and season to taste with salt. Set aside.
2. Refrigerate if made more than 1 hour ahead of time.
3. Preheat a barbecue, gas grill, or boiler.
4. Wrap the tortillas in aluminum foil and heat them on the grill for 5 minutes.
5. Toss the lobster meat with the olive oil.
6. Season with salt and pepper and grill the pieces just long enough to warm the meat through and char the outside, about 2 minutes on each side.
7. Remove and cut into bite size pieces.
8. In each tortilla, put a slice of avocado, a scant 1/2 cup of lobster meat (or chicken), and 2 tablespoons of salsita, and garnish with about 2 tablespoons of slaw.
9. Roll into a cone, fold the bottom upward to hold the filling inside, and serve with lime wedges and plenty of table salsa.

Lobster Tacos
Serves 6
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Prep Time
40 min
Cook Time
50 min
Total Time
1 hr 30 min
Prep Time
40 min
Cook Time
50 min
Total Time
1 hr 30 min
Ingredients
  1. 4 pounds of lobster
  2. 1 tbsp olive oil
  3. cracked black pepper
  4. Salsita
  5. 3 plum tomatoes, quartered lengthwise
  6. 1 tbsp butter
  7. 1 medium yellow onion, julienned
  8. 2 cloves garlic, thinly sliced
  9. 1 canned chipotle chile in adobo sauce, finely chopped
  10. 1/4 cup apple cider vinegar
  11. 3 tbsp brown sugar
  12. 1 tsp sea salt
  13. Slaw
  14. 2 small Valencia / Clementine oranges
  15. 1 serrano chile, finely sliced
  16. 1/2 pound jicama (Mexican potato) cut into thin strips
  17. 1 small red onion, cut into half lengthwise and sliced crosswise into thin strips
  18. 1/4 cup chopped fresh cilantro
  19. 2 tbsp freshly squeezed orange juice
  20. 2 tbsp freshly squeezed lime juice
  21. 1 tbsp olive oil
  22. 1 tbsp honey
  23. 1/2 tsp sea salt
  24. 12 corn tortilla wraps (or flavored wrap of choice)
  25. 2 California avocados, diced
  26. Salsa of choice (optional)
  27. olive oil spray
Make the lobster
  1. If cooking the lobster, bring at least 4 quarts of salted water to a rolling boil in a large pot.
  2. Add the lobsters, cover the pot, and return the water to a boil, and cook the lobsters for 7 minutes more, or until the shells are bright red.
  3. Remove with tongs, wrap each lobster in a piece of aluminum foil, and let cool.
  4. Using a nutcracker or the back of a large knife, crack the shells and remove the meat in large chunks.
  5. Put the meat into a bowl, cover, and refrigerate for up to 2 hours.
Make the Salsita
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Put the tomatoes on a baking sheet and bake until they start to dry and turn brown, about 30 minutes, turning occasionally.
  3. Remove and cool on the baking sheet.
  4. Meanwhile, heat a large skillet over medium heat.
  5. Add the butter and the onion and sauté over medium heat until the onion turns lightly brown, about six minutes, stirring occasionally.
  6. Stir in the garlic and cook for 1 minute longer.
  7. Remove from the heat.
  8. In a small saucepan, combine the chipotles, vinegar, piloncillo, and salt over low heat and simmer until the sugar has dissolved and the mixture has a syrupy consistency, about five minutes.
  9. In a large bowl, toss together the roasted tomatoes, caramelized onions, garlic, and chile-vinegar syrup and taste to adjust the seasonings.
Make the Slaw
  1. Toss all of the ingredients in a large mixing bowl and season to taste with salt. Set aside.
  2. Refrigerate if made more than 1 hour ahead of time.
  3. Preheat a barbecue, gas grill, or boiler.
  4. Wrap the tortillas in aluminum foil and heat them on the grill for 5 minutes.
  5. Toss the lobster meat with the olive oil.
  6. Season with salt and pepper and grill the pieces just long enough to warm the meat through and char the outside, about 2 minutes on each side.
  7. Remove and cut into bite size pieces.
  8. In each tortilla, put a slice of avocado, a scant 1/2 cup of lobster meat (or chicken), and 2 tablespoons of salsita, and garnish with about 2 tablespoons of slaw.
  9. Roll into a cone, fold the bottom upward to hold the filling inside, and serve with lime wedges and plenty of table salsa.
Adapted from Mod Mex Cookbook
Adapted from Mod Mex Cookbook
Florida Girl Cooks http://floridagirlcooks.com/

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author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

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