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Entree
Mexican
6
15 minutes
20 minutes
4 Melissa’s Tree Ripe Mangos - peeled & seeded; diced small
1/2 Melissa’s Organic Red Onion - peeled; diced small
1 Serrano Pepper - minced
1/4 cup Melissa’s Cilantro - chopped
1 Lime
1/8 teaspoon Sea Salt
1/8 teaspoon Freshly Ground Pepper
4 (3 oz.) Lobster Tails
4 Wooden Skewers
2 tablespoons Water
1-pound Unsalted Butter - cut into cubes
1/8 teaspoon Sea Salt
6 Street Taco Corn Tortillas
In a mixing bowl, combine the mango, red onion, serrano pepper and cilantro. Zest the lime and add to the bowl. Cut the lime in half and squeeze the juice into the bowl. Season with the salt and pepper, toss and set aside.
Using kitchen shears, cut the underside shell of the tails from end to end. Carefully pull the lobster meat from the shell. Thread the lobster meat onto the skewers.
In a saucepan over medium heat, add the water and cook for 1 minute. Lower the heat, add the butter and salt and whisk until melted. Do not let the butter boil. Add the lobster skewers and poach while spooning the butter over the shellfish. Cook them until they are opaque and completely cooked through, about 5 minutes. Remove from the pan and chop.
To make the tacos, warm the tortillas. Add equal amounts of the lobster to the tortillas and top with the salsa.
