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Lobster taco recipe from Paul Templeton

Lobster taco recipe from Paul Templeton

Time:30 min.
Servings:4
Time:30 min.
Servings:4

Ingredients

Cooked lobster meat from Newfoundland Lobsters

Corn tortillas

Red cabbage coleslaw

Pico de gallo

Cayenne Mayo

Fresh cilantro

Fresh jalapeño

Lime wedges

 

Cooking instructions

Coleslaw

Slice the red cabbage thin as you can, for one large cabbage add:
1/2 teaspoon salt, 1/2 teaspoon sugar, 2 teaspoon lime juice.
 

Pico

Dice 1 red onion
Dice 2 tomatoes
Mince one fresh jalapeño
Chop fresh cilantro
Mix all ingredients in a bowl with 1/2 teaspoon of salt and juice from one lime.
 

Cayenne mayo

Mince 1 small clove of garlic
1/4 teas spoon of Cayenne
1 cup of mayonnaise
Fold together until completely combined
 

Make the taco

Warm your tortillas on a skillet or grill, once soft enough to fold top with:
 
Red cabbage coleslaw
Cooked lobster
Pico de gallo
Cayenne mayo
Garnish with fresh cilantro and sliced fresh jalapeño. Serve with a lime wedge!
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