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Rock Lobster's Lobster Tacos
Pico de gallo:
2 tomatoes, cored and cut into 1/4-inch dice
2 green onions, thinly sliced
1 T. finely chopped red onion
1 to 2 T. chopped cilantro leaves
1/2 large jalapeno, stemmed, seeded and minced
1 T. olive oil
1 lime, juiced
2 cucumbers, peeled, seeded, julienned
1 yellow bell pepper, stemmed, seeded, julienned
1/8 small red onion, julienned, or to taste
2 T. finely chopped mint leaves
kosher salt to taste
Lime Sour Cream:
juice of 1 lime
1 C. sour cream
10 oz. cooked lobster meat, shredded and cut into medium-size chunks
4 taco shells
4 lime wedges
To make pico de gallo:
Mix together tomatoes, green onions, red onion, jalapeno, oil and lime juice. Season with salt. Set aside for an hour for flavors to blend.
To make cucumber salad:
Mix together cucumbers, bell pepper, onion and mint in bowl. Season with salt.
To make lime sour cream:
Mix lime juice into sour cream; cover and refrigerate until ready to use.
Toss lobster meat with pico de gallo. Stuff tacos with lobster mixture. Garnish with lime sour cream. Serve with cucumber salad and lime wedges on the side.
Makes 4 servings.
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