• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 8
    OK

    Lobster Soft Taco

    These Lobster Soft Tacos are an elegant twist on a true Latin classic. From fresh masa crepes to a light poblano cream sauce to a hearty lobster filling, this dish is full of flavor and is sure to impress.

     

    Jesse Perez is the executive chef of Arcade Midtown Kitchen in San Antonio, Texas.


    Ingredients
    For the Masa Crepes
    3/4
    cup
    all-purpose flour
    1/4
    cup
    masa harina
    1
    tablespoon
    sugar
    1
    teaspoon
    kosher salt
    1
    cup
    plus 2 tablespoons milk
    4
    large eggs
    1/4
    cup
    cilantro leaves, minced
    For the Roasted Corn Salsa
    4
    ear
    fresh corn, fire roasted, cut kernels off cob
    2
    roasted poblano peppers, small diced
    2
    roasted red bell peppers, small diced
    1/4
    cup
    Chopped Cilantro
    2
    tablespoons
    extra virgin olive oil
    1
    tablespoon
    fresh lime juice
    1
    tablespoon
    toasted ground coriander
    1
    teaspoon
    toasted ground cumin
    *
    kosher salt, to taste
    For the Light Poblano Cream
    3
    tablespoons
    extra virgin olive oil
    2
    shallots, sliced
    3
    cloves
    garlic, chopped
    4
    poblanos, roasted, peeled and diced
    4
    cups
    half and half
    4
    cups
    heavy cream
    1
    cup
    toasted pepitas
    1
    tablespoon
    kosher salt
    2
    bunches cilantro, chopped
    3
    cups
    spinach leaves
    1/4
    cup
    fresh lime juice
    1
    tablespoon
    finely grated lime zest
    For the Lobster Filling
    1
    tablespoon
    blended oil
    1
    cup
    lightly roasted diced sweet potato
    1
    shallot, sliced
    1
    clove
    garlic, chopped
    1
    pound
    lobster meat, chopped
    4
    ounces
    Monterey pepper jack cheese, cubed
    1/2
    cup
    heavy cream
    1
    jalapeno, minced
    1/4
    cup
    cilantro, finely chopped, plus extra for garnish
    *
    sour cream, for garnish
    Directions
    To make the crepes, mix flour, masa harina, sugar, and salt well in mixing bowl. In a separate mixing bowl, whisk milk and eggs till light and fluffy. Mix egg/milk mixture into dry ingredients and mix till smooth and no lumps. Strain through a fine-mesh strainer and add minced cilantro. Let sit for 20 minutes until assembling crepes.
    Place a nonstick 6-inch sauté pan over low to medium heat. Using a non-stick food spray, lightly spray the sauté pan. Using a 1-ounce ladle, pour the crepe batter in the middle of the pan and move the pan in a circular motion to evenly spread the crepe batter over the inner pan surface.
    Place back on to heat until batter is releasing itself from the outer edges of the crepe, about 1 to 2 minutes. Using a spatula or a wooden skewer, lightly lift off the cooked crepe from the pan and flip to cook on the opposite side for 1 minute more. Remove the prepared crepe and place on a cool flat surface while preparing the rest of the batter. The crepes can be stored in the refrigerator for 2 to 3 days, layered with parchment or wax paper.
    To make the corn salsa, mix all ingredients together and season well.
    To make the poblano cream, heat the oil in a medium saucepan. Add the shallots and garlic and cook, stirring, until light in color. Add poblanos, and continue to cook for 1 to 2 minutes. Add the half and half, cream, pumpkin seeds and salt. Bring to a light boil and then down to simmer until lightly thickened.
    Place in blender and puree on high, adding cilantro and spinach. Add lime zest and juice and taste for seasoning. Strain through fine mesh sieve.
    For the lobster filling heat the oil In a small sauté pan. Lightly sauté the sweet potato, shallot and garlic and to soften and bring to a translucent state. Add lobster meat and cheese, continuing to cook for 1 to 2 minutes until cheese melts. Add the cream, jalapenos and cilantro. Season to taste with salt and keep warm.
    To assemble the lobster taco, place a masa crepe onto a heated non-stick pan or griddle to warm for a few seconds. Place warmed crepe on to a work surface and spoon about 3 ounces of the lobster filling on crepe. Roll the lobster filled crepe as you would a sushi roll with seam facing down.
    Place lobster soft taco on plate, ladle poblano cream over taco, and garnish with corn relish. Finish with some sour cream and cilantro leaves for presentation.

    The base number of servings for this recipe is 8
    OK

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