Lobster Tacos - cooking recipe

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)
    For Black Bean Puree
    1/2 cup dried black beans
    1 1/2 cups water
    1/4 small onion
    salt
    For Chile de Arbol Sauce
    1 dried arbol chile
    1/4 small onion, chopped
    1 garlic clove, minced
    1 tablespoon tomato paste
    1 cup heavy cream
    salt
    cilantro
Preparation
    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.
    To Make the Black Bean Puree: Cook black bean and onion in water until tender. Add salt and puree until smooth.
    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.

Leave a comment