Lobster Breakfast Tacos 2017-07-25T07:57:16+00:00

Lobster Breakfast Tacos

Recipe courtesy of Food & Wine

Ingredients

      • 3 1/2 lbs live lobster

Avocado Cream

      • 1 large ripe avocado
      • 1/2 cup Greek yogurt
      • Juice of 1 Lime
      • 1/4 teaspoon of ground cumin
      • 1/8 teaspoon of cayenne
      • 1/4 teaspoon smoked sea salt
      • 1/4 teaspoon fresh ground pepper

Eggs

      • 8 eggs
      • tablespoon chives, finely chopped
      • 1/2 lb goat cheese
      • Salt & pepper
      • 8 8-inch tortillas, corm or flour
      • 1 lime
      • 1 bunch of cilantro

Directions

    1. Prepare an ice bath in a large bowl filled with water/ice. Drop lobster in boiling water, and cook for 10 minutes.
    2. Remove and allow to cool on a baking tray for a few minutes.
    3. Crack your lobsters and remove the meat from the claws and body. Cut the lobster into 1/2 inch pieces, keeping the claws intact. Set aside
    4. In a food processor, combine avocado, yogurt, lime, salt, and spices. Process for 1-2 minutes until smooth. Set aside until your ready to assemble your tacos.
    5. Lightly grease a large saucepan with oil and crack the eggs into it.
    6. Place the pan on a cold burner, and turn the heat to low.
    7. Whisk eggs gently and continuously. If they start to stick, or the pan gets too hot, remove from the heat for a few seconds to cool and then continue whisking. After about 5 minutes, fold in butter, chives, 1/2 cup of goat cheese, and lobster and season with salt and pepper. Reserve the claws.
    8. Fill tortillas with 1 tablespoon of avocado cream and 2 tablespoons of eggs. Garnish with line, goats cheese, fresh cilantro, and lobster claw.

*We suggest pairing your tacos with a nice bottle of Chardonnay or Brut Sparkling Wine for a perfect brunch.

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