Rock Lobster Lobster Tacos
Pico de Gallo
2 tomatoes, cored and cut into 1/4-inch dice
2 green onions, thinly sliced
1 tablespoon finely chopped red onions
1 to 2 tablespoons chopped cilantro leaves
1/2 large jalapeno, stemmed, seeded and minced
1 tablespoon olive oil
1 lime, juiced
Kosher salt to taste
Cucumber Salad
2 cucumbers, peeled, seeded and julienned
1 yellow bell pepper, stemmed, seeded and julienned
1/8 small red onion, julienned (OR to taste)
2 tablespoons finely chopped mint leaves
Kosher salt to taste
Lime Sour Cream
Juice of 1 lime
1 cup dairy sour cream
For assembly
10 ounces cooked lobster meat (or imitation lobster meat),
shredded and cut into medium-size chunks
4 taco shells
4 lime wedges
To make Pico de Gallo, mix together tomatoes, green onions, red onions, cilantro, jalapeno, oil and lime juice. Season with salt. Set aside 1 hour for flavors to blend.
To make Cucumber Salad, mix together cucumbers, bell pepper, onion and mint in bowl. Season with salt.
To make Lime Sour Cream, mix lime juice into sour cream. Cover and refrigerate until ready to use.
To assemble, toss lobster meat with Pico de Gallo. Stuff taco shells with lobster mixture.
Garnish with Lime Sour Cream. Serve with Cucumber Salad and lime wedges on the side.
Makes 4 servings.
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