PREP TIME
25 mins
COOK TIME
25 mins
SERVINGS
3
Ingredients
Pineapple Salsa
- 1 medium pineapple
- 1 red bell pepper, diced
- 1/2 cup diced red onion
- 2 jalapeños, seeded & diced
- 2 small limes, zested & juiced
- 1/4 cup finely chopped fresh cilantro
- 2 garlic cloves, minced
- Salt, to taste
Grilled Lobster Tacos
- 1 lb Phillips Lobster Claw & Knuckle
- 2 Tbsp high smoke point oil
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp chipotle powder
- 1/4 tsp onion powder
- Salt, to taste
- Pepper, to taste
- 6-7 corn tortillas
- Sliced avocado, for garnish
- Pineapple Salsa
- Crema, for garnish
COOKING INSTRUCTIONS:
Lobster Tacos
Pineapple Salsa
- Using a pineapple corer, remove core to then dice pineapple into 1/2″ cubes.
- Combine pineapple and rest of ingredients in medium bowl. Stir until well-integrated. Cover and chill until ready to serve.
Grilled Lobster Tacos
- Preheat grill to medium-high heat.
- In a large bowl, toss lobster in oil till evenly coated. Add garlic powder, cumin, chipotle powder, salt, and pepper, then toss again till evenly coated.
- Grill lobster for 60-90 seconds per side, just enough to get grill marks and heat lobster through. The lobster is already cooked—you don’t want to make it tough. Remove lobster from grill and set aside.
Place tortilla shells on grill for 60-90 seconds per side, or until grill marks form and shell is lightly firmed up.
To build Grilled Lobster Tacos: Lay 1 corn tortilla flat. Top with sliced avocado, Grilled Lobster, Pineapple Salsa, then crema—all to taste. Repeat with remaining ingredients. Enjoy!
PAIRINGS:
Lobster Tacos
Witbier
Albariño
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