Lobster Tacos With Lime Roasted Poblano Cream

FOOD PHOTOGRAPHY BY COLLEEN DUFFLEY — Spring 2019

Chef Gino Cipriano, formerly executive chef at Firethorne Country Club in Marvin, N.C., calls his lobster tacos with vibrant poblano cream a “lighter, yet slightly decadent alternative to heavy meat tacos.”

22 ounces lobster tail and claw meat (or two, 3-pound whole Maine lobsters), cooked and chopped neatly
1-1/2 teaspoons Old Bay seasoning
fresh ground black pepper
12 corn tortillas
1/2 cup diced avocado
1 cup pico de gallo
Lime Roasted Poblano Cream (recipe follows)
cilantro microgreens
lime wedges

Season cooked lobster meat with Old Bay and fresh ground black pepper to taste.

Heat the tortillas directly over a stovetop flame. To assemble the tacos, top each tortilla with lobster meat, avocado, pico de gallo, and a drizzle of Lime Roasted Poblano Cream. Garnish with cilantro microgreens or cilantro sprigs. Serve open faced along with lime wedges.

Yield: 6 servings

LIME ROASTED POBLANO CREAM 

1 medium poblano pepper, cut in half, seeds removed
cooking oil
1-1/2 cups light sour cream
1 garlic clove, minced
3 tablespoons fresh lime juice
1/4 teaspoon kosher salt
black pepper

Preheat the oven to 350 degrees. Lightly spray the poblano pepper with cooking oil and roast on a baking sheet for 12 minutes. Place all the ingredients in a food processor and blend well. Refrigerate until serving.

CHEF’S TIPS: 

“However you cook it, use fresh lobster and serve it the day you cook it.”

“Steamed lobster yields more tender meat than boiled, while grilled lobster will impart a smoky flavor to your taco.”

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