Back from a trip to Providence, RI where I basically spent a week gorging on fresh seafood and in my off time actually working, I was inspired to FINALLY make a batch of lobster tacos. I used a package of “relatively” fresh clawmeat from Fresh Market and sauteed them in a bit of Chipotle Bourbon Butter I whipped up a few days prior. Topped with carrot, radish, cilantro and a touch of Kimchi Aioli. The result was decadent but my word of warning, go lightly on any sauces you use. Lobster is extremely delicate and can be easily overpowered by any seasoning.
1/2 stick of unsalted butter
1 tbsp Brown Sugar
1 clove of garlic
Splash of Bourbon, okay 2 splashes
1 small chipotle pepper in adobo
Add a small bit of the Adobo sauce as well depending on your desired heat.
Mix ingredients in a food processor and store (for up to 2 weeks) in the fridge.
1/4 cup Mayo
1/2 cup Kimchi
2 cloves Garlic
1 tbsp Sriracha
2 tbsp Toasted Sesame Oil
1/4 cup Rice Wine Vinegar
S+P to taste, white pepper is ideal
Add all the above ingredients to a food processor and blend. Add and subtract Mayo/Kimchi to get your desired thickness. Add Sriracha to you desired heat level. I make extra of this and use it on sandwiches for the following week. It’s also amazing on freshly cooked fries and burgers.
1/2 cup lobster meat
1 carrot, julienned
1 radish, julienned
2 Sprigs of Cilantro
1 tbsp Chipotle Butter
Julienne carrots and radish and saute under medium heat for 3-5 minutes with a scant amount of olive oil. Set aside.
In a separate saute pan, add a few drops of oil and cook until slightly browned, about 1 minute on each side.
Add chipotle butter to saute pan on medium heat. When melted, add lobster and cook until warm. Do Not Overcook!
Combine the ingredients as desired and enjoy. As previously mentioned go easy on all the sauces and spices with the lobster. This pairs perfectly with a blanco tequila with all the fresh bright flavors. A puro margarita could be the cats ass too!