Use fresh citrus, herbs and peppers to spice up lobster meat, then serve in a soft flour tortilla. Makes 6 to 8 tacos.
2 lbs. lobster meat
1 packet of small soft flour tortillas
3 cups cooked rice
fresh cilantro, chopped
queso fresco, shredded
Mexican blend cheeses, shredded
4 navel oranges, peeled and seeded
1 teaspoon chipotle peppers in adobo sauce
4 to 5 tomatillos
1 medium onion, finely chopped
juice of 2 limes
To a saucepan filled halfway with water, add tomatillos and habanero. Cook on medium heat until tomatillos become soft and change color. Remove from stove, drain water, and transfer tomatillos and habanero to a food processor. Blend until no lumps remain.
In a medium bowl mix oranges, tomatillo sauce, onions, chipotle peppers and lime juice and muddle.
Cover bowl with plastic wrap and refrigerate for at least 2 hours.
Grill fresh lobster, or if using precooked meat, heat on grill for about 6 to 7 minutes.
To assemble tacos, add 1 tablespoon of rice, 2 tablespoons of salsa, queso fresco and cheeses, and heat on grill for one minute each side or until cheese melts.
Sprinkle cilantro and enjoy!
(The salsa can also be enjoyed separately with chips.)
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