Spicy Lobster Al Pastor Tacos
PrintWith a spicy, tangy marinade, these yummy lobster and pineapple tacos make a nice addition to your summer get-togethers.
Serves: 12
Prep Time: 30 min
Cook Time: 55 min
Total Time: 1 hr 25 min
Ingredients
- Lobster:
- 3 tbsp (45 mL) salt
- 2 fresh Canadian Atlantic lobsters, each about 1 1/2 lbs (750 g)
- 1/4 cup (60 mL) butter
- 3 cloves garlic, minced
- Slaw:
- 1/2 cup (125 mL) mayonnaise
- 2 cloves garlic, minced
- 2 tbsp (30 mL) minced canned chipotle peppers in adobo sauce
- 2 tbsp (30 mL) freshly squeezed lime juice
- 2 tsp (10 mL) liquid honey
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 4 cups (1 L) thinly sliced cabbage
- Pineapple Salsa:
- 1 small onion, diced
- 3/4 cup (175 mL) diced pineapple (fresh or canned)
- 1/2 cup (125 mL) diced tomatoes
- 2 tbsp (30 mL) chopped cilantro
- 1 tbsp (15 mL) freshly squeezed lime juice
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- Avocado Mash:
- 2 large avocados, peeled, halved and pitted
- 1/2 tsp (2 mL) salt
- Assembly:
- 12 flour tortillas (6 inches/15 cm), warmed
- 1 jalapeño pepper, thinly sliced
- Lime wedges, for serving
Method
- Lobsters: In large stockpot set over medium-high heat, add 10 cups (5 L) water (there should be enough water to fully cover lobsters). Bring to a rolling boil. Season with salt. In batches, plunge lobsters into boiling water. Cover and cook for 8 to 10 minutes or until lobsters are bright red. Transfer lobsters to cutting board and let cool.
- Cut in half lengthwise, remove viscera and crack claws. Using fingers or 2 forks, shred lobster meat.
- In medium saucepan set over medium heat, melt butter. Add garlic and cook, stirring, for 1 to 2 minutes or until fragrant. Toss in lobster meat and cook, stirring frequently, for 2 to 3 minutes or until warmed.
- Slaw: In medium bowl, whisk together mayonnaise, garlic, chipotles, lime juice, honey, salt and pepper. Add cabbage and toss to coat.
- Pineapple Salsa: In small bowl, stir together onion, pineapple, tomatoes, cilantro, lime juice, salt and pepper until coated.
- Avocado Mash: In another small bowl, mash avocados and season with salt.
- Assembly: Evenly top each tortilla with avocado mash, slaw, lobster, pineapple salsa and jalapeños. Serve with lime wedges.
Chef’s Note: Add diced fresh mangoes and strawberries to the salsa for more fruity flavour. Add sliced pickled radish for crunch.
