Lobster Tacos

By mschweickert

Something like those at Pompano's restaurant. I think these were meant to be served as a appetizer by cutting the tortillas into little rounds, but I adapted it as a main dish serving for 2. Also, use the red chilies you have on hand, if desired.

Ingredients

• 4 (6 inch) flour tortillas
• 1 lobster tail, steamed, shell off
• 1 tablespoon butter
• 4 tablespoons black bean puree (recipe below)
• 4 slices avocados
• 4 teaspoons arbol chiles, sauce (recipe below)
• chopped cilantro (to garnish)
• 1/2 cup dried black beans
• 1 1/2 cups water
• 1/4 small onion
• salt
• 1 dried arbol chile
• 1/4 small onion, chopped
• 1 garlic clove, minced
• 1 tablespoon tomato paste
• 1 cup heavy cream
• salt
• cilantro

Preparation

Step 1

1 Roughly chop the lobster. In a pan melt the butter, add the lobster and season with salt. Cook just until heated through; remove from heat. Heat the tortillas in a skillet or on a griddle. Place 1-2 tsp black bean puree on each tortilla. Divide the lobster among the four tortillas. Drizzle the lobster with chile de arbol sauce. Place a thin slice of avocado on top, sprinkle with chopped cilantro and serve. 2 To Make the Black Bean Puree: Cook black bean and onion in water until tender. Add salt and puree until smooth. 3 Chile de Arbol Sauce: Lightly saute the chile, onion, garlic and tomato paste. Add heavy cream and simmer until cooked, approximately 5 minutes. Add salt to taste. Add cilantro and puree until smooth.