 |
Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
Something like those at Pompano's restaurant. I think these were meant to be served as a appetizer by cutting the tortillas into little rounds, but I adapted it as a main dish serving for 2. Also, use the red chilies you have on hand, if desired. Ingredients:
4 (6 inch) flour tortillas |
1 lobster tail, steamed, shell off |
1 tablespoon butter |
4 tablespoons black bean puree (recipe below) |
4 slices avocados |
4 teaspoons arbol chiles, sauce (recipe below) |
chopped cilantro (to garnish) |
1/2 cup dried black beans |
1 1/2 cups water |
1/4 small onion |
salt |
1 dried arbol chile |
1/4 small onion, chopped |
1 garlic clove, minced |
1 tablespoon tomato paste |
1 cup heavy cream |
salt |
cilantro |
Directions:
1. Roughly chop the lobster. In a pan melt the butter, add the lobster and season with salt. Cook just until heated through; remove from heat. Heat the tortillas in a skillet or on a griddle. Place 1-2 tsp black bean puree on each tortilla. Divide the lobster among the four tortillas. Drizzle the lobster with chile de arbol sauce. Place a thin slice of avocado on top, sprinkle with chopped cilantro and serve.
2. To Make the Black Bean Puree: Cook black bean and onion in water until tender. Add salt and puree until smooth.
3. Chile de Arbol Sauce: Lightly saute the chile, onion, garlic and tomato paste. Add heavy cream and simmer until cooked, approximately 5 minutes. Add salt to taste. Add cilantro and puree until smooth.
|
|