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Ingredients
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Taco Ingredients
Poblano Crema Ingredients
Method
Preparing the Poblano Crema
- 1
Roast the Poblano Pepper
Preheat the oven to 450°F (230°C). Place the poblano pepper on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is blistered and charred.
- 2
Prepare the Crema
Once roasted, remove the poblano from the oven and place it in a bowl, covering it with plastic wrap to steam for about 10 minutes. This will help loosen the skin. After steaming, peel off the skin, remove the seeds, and chop the pepper finely.
- 3
Mix the Crema
In a mixing bowl, combine the chopped poblano pepper, sour cream, lime juice, minced garlic, salt, and black pepper. Mix well until smooth and creamy. Adjust seasoning to taste, then set aside.
Assembling the Mini Lobster Tacos
- 4
Prepare the Lobster
If using fresh lobster, cook it in boiling salted water for 5-7 minutes until cooked through, then chop into bite-sized pieces. If using pre-cooked lobster, simply chop it into pieces.
- 5
Warm the Tortillas
In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 6
Assemble the Tacos
Place a small amount of lobster meat onto each tortilla. Top with red cabbage, a drizzle of poblano crema, and a sprinkle of chopped cilantro. Serve with lime wedges on the side.