Restaurant Recipes
Rock Lobster Lobster Tacos
Yield: 4 servings
Ingredients
Pico de Gallo
- 2 tomatoes, cored and cut into 1/4 inch dice
- 2 green onions, thinly sliced
- 1 tablespoon finely chopped red onions
- 1 to 2 tablespoons chopped cilantro leaves
- 1/2 large jalapeno, stemmed, seeded and minced
- 1 tablespoon olive oil
- 1 lime, juiced
- Kosher salt to taste
Cucumber Salad
- 2 cucumbers, peeled, seeded and julienned
- 1 yellow bell pepper, stemmed, seeded and julienned
- 1/8 small red onion, julienned (OR to taste)
- 2 tablespoons finely chopped mint leaves
- Kosher salt to taste
Lime Sour Cream
- Juice of 1 lime
- 1 cup dairy sour cream
Assembly
- 10 ounces cooked lobster meat (or imitation lobster meat), shredded and cut into medium-size chunks
- 4 taco shells
- 4 lime wedges
Instructions
Pico de Gallo
- Mix together tomatoes, green onions, red onions, cilantro, jalapeno, oil and lime juice. Season with salt.
- Set aside for 1 hour for flavors to blend.
Cucumber Salad
- Mix together cucumbers, bell pepper, onion and mint in bowl. Season with salt.
Lime Sour Cream
- Mix lime juice into sour cream. Cover and refrigerate until ready to use.
Assembly
- Toss lobster meat with Pico de Gallo. Stuff taco shells with lobster mixture.
- Garnish with Lime Sour Cream.
- Serve with Cucumber Salad and lime wedges on the side.
Attribution
Posted by GramCracker at Recipe Goldmine 12/30/2001 9:38 am.
Source: Rock Lobster, Las Vegas, Nevada