Lobster Tacos Recipe
Tempura beer battered lobster, flour tortillas, pineapple habanero pico, arbol chili aioli, red cabbage, cilantro, Havarti. Served with rice and beans
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Ingredients
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Lobster Filling
Pineapple Habanero Pico
Arbol Chili Aioli
Taco Assembly
Sides
Method
Lobster Filling
- 1
Cook the Lobster
Prepare the lobster by boiling it for about 5-7 minutes until cooked through. Let it cool, then remove the meat from the shells and chop into bite-sized pieces.
- 2
Make the Beer Batter
In a bowl, mix the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the beer until the batter is smooth.
- 3
Fry the Lobster
Heat oil in a deep frying pan to 350°F (175°C). Dip the lobster pieces into the batter, then carefully place them in the hot oil. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Pineapple Habanero Pico
- 4
Arbol Chili Aioli
- 5
Prepare Aioli
In a small bowl, combine the mayonnaise, arbol chili powder, minced garlic, lemon juice, and salt. Mix until smooth and well combined.
Taco Assembly
- 6
Assemble Tacos
Warm the flour tortillas in a pan or microwave until soft. On each tortilla, layer some of the fried lobster, shredded red cabbage, a spoonful of pineapple habanero pico, a drizzle of arbol chili aioli, and a sprinkle of shredded Havarti cheese.
- 7
Garnish and Serve
Top each taco with fresh cilantro leaves. Serve with rice and beans on the side.