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. 🙂
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.
- 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
- If cooking the lobster, bring at least 4 quarts of salted water to a rolling boil in a large pot.
- 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.
- Remove with tongs, wrap each lobster in a piece of aluminum foil, and let cool.
- Using a nutcracker or the back of a large knife, crack the shells and remove the meat in large chunks.
- Put the meat into a bowl, cover, and refrigerate for up to 2 hours.
- Preheat the oven to 350 degrees Fahrenheit.
- Put the tomatoes on a baking sheet and bake until they start to dry and turn brown, about 30 minutes, turning occasionally.
- Remove and cool on the baking sheet.
- Meanwhile, heat a large skillet over medium heat.
- Add the butter and the onion and sauté over medium heat until the onion turns lightly brown, about six minutes, stirring occasionally.
- Stir in the garlic and cook for 1 minute longer.
- Remove from the heat.
- 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.
- In a large bowl, toss together the roasted tomatoes, caramelized onions, garlic, and chile-vinegar syrup and taste to adjust the seasonings.
- Toss all of the ingredients in a large mixing bowl and season to taste with salt. Set aside.
- Refrigerate if made more than 1 hour ahead of time.
- Preheat a barbecue, gas grill, or boiler.
- Wrap the tortillas in aluminum foil and heat them on the grill for 5 minutes.
- Toss the lobster meat with the olive oil.
- 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.
- Remove and cut into bite size pieces.
- 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.
- Roll into a cone, fold the bottom upward to hold the filling inside, and serve with lime wedges and plenty of table salsa.
