Recipe: $500 Lobster Tacos

TAKE SOMETHING YOU DON’T REALLY LIKE AND PUT IT TOGETHER WITH SOMETHING YOU REALLY LIKE AND ALL YOUR PROBLEMS ARE SOLVED!! BAJA LOBSTER TACOS TOPPED WITH THE B THE L THE T I LOVE IT MY TEAM LOVES IT THIS IS THE TACO OF THE MILLENIA!!!

INGREDIENTS

  • Corn tortillas, 3”-4”
  • 2 large lobsters
  • 1.5 lbs 1 Beef steak tomatoes, small diced
  • 1 lbs sliced bacon
  • 1 cup mayonnaise in a squeeze bottle
  • 1 red onion, small diced
  • ½ head iceberg lettuce
  • shredded kosher salt
  • Canola oil (for frying)
  • 2 cup All purpose flour (for dredging the lobster)

Fish Batter

  • 90 g All purpose flour
  • 70 g Potato starch
  • 6.5 g Xanthan gum
  • 2.5 g Baking powder
  • 2 tbsp honey
  • 14 g Vodka
  • 1.5 Beer bottle (any lager, pilsner or pale ale)

COOKING METHOD:

Making the batter

  1. Blend all ingredients for one minute. The batter will last for one day. Set aside in the fridge.


Preparing and cooking lobster

  1. Bring a large pot of generously salted water to a rolling boil.
  2. Place the live lobster on a sturdy cutting board. Using a sharp chef’s knife, position the tip of the blade in the natural cross on the top of the head, just behind the eyes. In one firm, decisive motion, press the knife straight down through the head to dispatch the lobster quickly.
  3. Immediately lower the lobster into the boiling water. Cook until the shell is bright red and the meat is just cooked through, about 8–10 minutes for a 1½-pound lobster.
  4. Transfer the lobster to an ice bath and let cool until it is comfortable to handle.
  5. Twist off the claws and tail in a large plastic bag to catch all its juices. Using kitchen shears or a lobster cracker, carefully crack the shell and remove the meat from the claws, knuckles, and tail, keeping the pieces as intact as possible.
  6. Remove and discard the intestinal tract from the tail. Slice each lobster tail in half lengthwise. Using the tip of a knife, make a shallow lengthwise incision down the centre of each half, being careful not to cut all the way through. This helps the tail lay flatter and creates a longer, more even piece for frying. Thread each tail half onto a long wooden skewer to help keep its shape while battering and frying.
  7. Leave the claw and knuckle meat whole. Pat all of the lobster meat dry with paper towels before coating in the batter.
  8. Heat 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
  9. Lightly dredge each piece of lobster in all-purpose flour, shaking off any excess. Dip the floured lobster into the batter until evenly coated, allowing any excess batter to drip off
  10. Working in small batches, carefully lower the battered lobster into the hot oil. Fry, turning occasionally, for about 4 minutes, or until the batter is deep golden brown and the lobster is cooked through. Using a slotted spoon, transfer the fried lobster to the wire rack to drain.


Prepare the Taco Toppings

  1. Small dice the tomato and red onion. Thinly shred the lettuce.
  2. To make crispy bacon bits, place the bacon in a cold skillet over medium heat. Cook, stirring occasionally, as the fat renders and the bacon becomes browned and crispy, about 7–10 minutes. Transfer to a paper towel-lined plate to drain, then chop into ¼-inch pieces.


Assemble the Tacos

  1. Toast the corn tortillas in a dry skillet over medium heat until warmed through and lightly charred in spots.
  2. Build each taco by placing a piece of fried lobster on a tortilla. Top with the mayo, shredded lettuce, diced tomato, crispy bacon, and red onion. Serve immediately