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October 17, 2017
Maine Lobster Tacos Recipe with Pico de Gallo and Lemongrass Dressing
4 ServingsIngredients:4 corn tortillas4 quarts water¼ cup white wine vinegarCoarse sea salt to tasteTwo 1 ¼ pound live lobsters1 ½ cups gently packed romaine lettuce – cut chiffonadeCilantro sprigs for garnishSalt and freshly ground pepperPico de Gallo1 avocado – peeled and cut into small dice1 medium plum tomato – peeled, seeded and cut into small dice2 tablespoons finely chopped cilantro3 scallions – white part only and finely minced1 jalapeno pepper – halved, seeded and finely minced2-3 tablespoons fresh lime juice (or more as needed)2 tablespoons extra virgin olive oilSalt and freshly ground black pepperLemongrass Dressing1 cup plus 2 tablespoons canola oil1 stalk lemongrass – finely chopped1 large egg yolk – at room temperature2 teaspoons Dijon mustard1 teaspoon fresh lemon juice¼ teaspoon cayenne pepper – or to tasteCoarse salt and freshly ground white pepper to taste½ clove garlic – peeled and sprinkled with salt and mashed to a pasteDirections:
Step 1.Using a large stockpot, bring the water, vinegar and salt to a boil over high heat. Add the lobsters and cover the pot. Return to the boil and cook for 8 to 10 minutes (or until the shells are bright red). Lift the lobsters from the pot with tongs and set them aside to drain and cool. When cool enough to handle, crack the shells and remove the meat. Discard the shells (or reserve them for another use such as shellfish or fish stock). Cut the lobster meat into ½ inch thick pieces. Transfer the meat to a bowl, cover and refrigerate.
Step 2.Fill bottom 1/3 of the tortilla with lettuce chiffonade. Next, spoon lobster into the tortilla, then top with a few spoonful’s of pico de gallo. Garnish each taco with sprigs of cilantro and serve with lemongrass dressing as a condiment.
Step 3.In a bowl, combine the avocado, tomatoes, cilantro, scallions and jalapeno pepper. Add olive oil, and then lime juice to reach a bright acidity. Season with salt and pepper.
Step 4.Lemongrass DressingIn a small nonreactive saucepan, heat the oil and lemongrass over medium heat and simmer for about 5 minutes. Remove from the heat and let cool to room temperature. Strain through a fine mesh sieve into a bowl, and discard the lemongrass.
Step 5.In a medium bowl, whisk the egg yolk, mustard, lemon juice, and cayenne until smooth. Season with salt and pepper. Whisk in the oil, drop by drop, until the dressing begins to thicken. Add the remaining oil a little faster. When all the oil is absorbed, stir in the garlic. Taste and adjust the seasonings. The dressing should have a little heat and a bright citrusy edge.
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