- Guacamole:
- 2 large Hass avocados
- 1 small Roma tomato, seeded and diced
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon finely chopped onion
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lime juice
- salt to taste
- Tacos:
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 1 clove garlic, minced
- salt and ground black pepper to taste
- 4 lobster tails
- 8 flour tortillas
- Peel and mash avocados in a medium serving bowl. Stir in tomato, jalapeno pepper, onion, cilantro, lime juice, and salt. Cover guacamole with plastic wrap and set aside while preparing the tacos.
- Preheat a cast iron grill pan over medium heat.
- Mix melted butter, olive oil, garlic, salt and pepper together in a small bowl.
- Split lobster tails lengthwise with a large knife and brush flesh side of tail with butter mixture. Cook until grill marks show, about 6 minutes. Flip lobster tails and cook for 2 minutes more.
- In the meantime, heat a griddle over medium heat until hot. Cook tortillas on the griddle for about 1 minute on each side.
- Pull lobster meat from shells and cut into 1/2-inch pieces. Spread 1 heaping tablespoon of guacamole in the center of each warm tortilla and top with the lobster meat.
09/19/2019
recipepes.com
baja lobster tacos, recipe
PT15M
PT1H
5
455 calories
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