October 26, 2017
Charred Maine Lobster Tostada with Crunchy Slaw & Guacamole Recipe
By: Bobby Parrish, #FoodiechatsServes 3Ingredients:2 Maine Lobster TailsKosher saltFreshly cracked pepperVeggie oilTostada shells, available in grocery storesFor the Guacamole: 2 avocadosJuice of ½ lime1 tbsp extra virgin olive oil 2 tbsp red onions, finely diced2 tspn freshly chopped cilantro1 tspn kosher saltFew cracks of fresh pepperFor the slaw:½ head red cabbage, finely sliced1 medium size jicama, peeled and julienne cut using a mandoline1/2 cup crème fraiche1/2 cup mayonnaiseJuice of ½ lime1 tbsp water1 tspn kosher saltFew cracks of fresh pepperDirections:
Step 1For the guacamole, add the avocado flesh and next 6 ingredients to a bowl and mash with a large fork or potato masher. Check for seasoning, you may need more lemon juice. Cover with plastic wrap and set aside. Make sure plastic wrap touches the surface of the guacamole or it will turn brown.Step 2For the slaw, add the sliced cabbage and jicama to a large bowl and set aside. In another bowl, add the crème fraiche and next 5 ingredients and whisk well. Check for seasoning and adjust if necessary. The dressing should be tangy, so you may need more lime juice or add more water if too thick. Toss the dressing with the slaw right before you are ready to serve, or it will get soggy.Step 3For the lobster, bring a large pot of water to a boil and add 2 tablespoons of salt to the water. Simmer the tails for 5 minutes, drain, and run under cold water for a few minutes to stop the cooking process.Step 4Use a sharp knife to split the tails in half. Rub a little veggie oil on the tail meat and season with a small pinch of salt and pepper. Pre‐heat your grill or cast iron pan to medium-high with a shot of oil for 4 minutes. Cook the tails, flesh side down for 3 minutes or until they have some nice char or browning. Remove from the heat and pull the meat out of the shell.Step 5To plate, spread some guacamole on tostada shell and pile up some slaw. Top it with the chopped lobster tails and garnish with some cilantro and sliced lime wedges.
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