Ingredients
Scale
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 2 canned chipotle peppers in adobo, seeded and minced, plus 2 tablespoons adobo sauce
- 1 tablespoon lime juice plus 1 lime, cut into 8 wedges
- Kosher salt and freshly ground black pepper
- 1/2 cup sour cream
- 1 1/2 teaspoons minced fresh cilantro plus 1 cup cilantro leaves
- 2 large lobster tails, split lengthwise
- 8 corn tortillas (6 inch)
- 1 cup julienned radishes
- 1 avocado, sliced
- 1 Fresno chile, thinly sliced
Instructions
- Prepare a grill for medium-high heat.
- Add the butter, chipotle peppers, 1 tablespoon of the adobo sauce and 1 tablespoon of the lime juice to a bowl and mix to combine. Season with salt and pepper and mix.
- In a bowl, mix the sour cream with the remaining 1 tablespoon adobo sauce. Season with salt and pepper. Refrigerate until ready to use.
- Spread a heaping tablespoon of the butter mixture onto each lobster split. Put the lobster butter-side up on the grill on indirect heat. Grill the lobster until the butter is melted, the meat is white and opaque, and the shell is red, about 10 minutes. The internal temperature should be between 135-140 degrees. Remove from the grill and let cool enough to handle.
- Remove the lobster meat from the shells and chop into 3/4-inch pieces.
- Grill the tortillas until warmed. Assemble the tacos by distributing the lobster among the tortillas, then topping with the radishes, sliced avocado, Fresno chile slices, cilantro leaves and sour cream mixture. Serve with a lime wedge
- Prep Time: 10
- Cook Time: 20
- Category: Entree
- Method: Grilling
- Cuisine: Mexican