Lobster Tacos are a favorite dish served in El Rosarito, a coastal beach place located in the Baja California. Taking the flavor profile of the famous lobster tacos from Baja I decided to create my own version using spiny lobster and a green butter garlic sauce.
4 spiny lobster tails 4 squares of real butter 2 teaspoons of sazon latino (with garlic cumin, black pepper and salt) 1 cup of butter 1 tablespoon of garlic puree 2 tablespoons of TABASCO® green pepper sauce 12 street taco corn tortillas 1 cup of chopped cilantro 2 in limes cutquarters
Clean the lobsters and with special scissors cut the top. Then pull the meat up and set aside.
Season the lobsters with one butter square each and with one teaspoon of sazon latino.
Grill with medium to low heat for 3-4 minutes until getting a pink color. Take out of the grill and set aside. Pull out the grilled lobster meat and cut in medium size pieces.
Prepare the green butter garlic sauce first clarifying the butter on a saucepan with low heat. When melted add the garlic puree, the TABASCO® green pepper sauce and the sazon latino and whisk.
To make the tacos set three warm tortilla in a plate, add the grilled lobster and drizzle with the green butter garlic sauce. Garnish with chopped cilantro and serve with limes and salsa taquera.
Serving: 1 serving Calories: 215 kcal Carbohydrates: 13 g Protein: 5 g Fat: 17 g Saturated Fat: 10 g Cholesterol: 68 mg Sodium: 297 mg Potassium: 116 mg Fiber: 2 g Sugar: 1 g Vitamin A: 585 IU Vitamin C: 2 mg Calcium: 59 mg Iron: 1 mg