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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
Cucumber Salad:
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.
To assemble:
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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