LOBSTER TACOS RECIPES

Steps:

• Preheat oven to 200F. In a high-powered blender or food processor, combine the avocado, lime zest, 1 tablespoon lime juice, and sour cream and pulse until smooth. Season to taste with salt and set aside.
• In a small bowl, mix well the cabbage with the remaining 1 teaspoon lime juice and ½ teaspoon salt and set aside.
• Place 1 tablespoon oil and garlic in a medium cast-iron or heavy –bottom skillet. Heat over medium-high heat while stirring occasionally, until garlic is fragrant, about 2 minutes. Add the lobster and cook, stirring constantly, until heated through, about 3 minutes. Season to taste with salt and pepper. Set aside.
• If using a gas burner, place each tortilla directly on the burner to toast use tongs to flip once, halfway through cooking until pliable and slightly charred around the rim, about one minute per side. Alternatively, place tortillas, in batches, in a lightly oiled cast-iron skillet over medium-high heat. Flip once, halfway through cooking about 1 to 2 minutes per batch. Keep warm on a baking sheet in the oven.
• Divide the tortillas between 4 plates, spread some of the avocado and lime creme onto each of the tortillas. Top each with some of the lobster meat, cabbage, radishes, and cilantro. Serve immediately.

Steps:

• Make the lobster: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. While whisking constantly, add the egg, beer, and Cholula® Hot Sauce and continue whisking until smooth.
• Heat 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
• Working in batches of a few pieces at a time, dip the lobster in the batter until thoroughly coated, then add to the hot oil. Fry, turning occasionally, for 4 minutes, or until the batter is deep golden brown and the lobster is cooked through. Use a slotted spoon to transfer the lobster to the wire rack to drain.
• Make the slaw: In a medium bowl, toss together the green and red cabbage, radishes, red onion, mayonnaise, lime juice, and salt until well combined. Season with more salt to taste.
• Assemble the tacos: Place a few slices of avocado on a warm tortilla, then top with 3–4 pieces of fried lobster and about ¼ cup of slaw. Drizzle with Cholula® Hot Sauce and garnish with cilantro.
• Enjoy!