Who Said Tacos Can’t be Classy?
I live in Boston and have family and friends in Maine, so you can understand that I eat lobster every now and again. I’m fairly certain it’s required.
I know, life is hard.
Anyway, I hadn’t eaten lobster in about six months* and picked some up this past weekend to satisfy my craving for lobster rolls. Then I remembered Cinco de Mayo was coming up and this ambrosial dish was born.
And there’s not much to say about it other than it’s the perfect meal for a lobster and Mexican food lover like me.
Putting it Together
Simply take some fresh lobster meat—be cognizant of the sustainability issues*—and cut into whatever size chunks you like. Give a squeeze of fresh lime juice and toss. Don’t go crazy: you don’t want the lobster to taste acidic, you’re just giving it a soupçon of citrus. Spread a soft corn tortilla with avocado cream, a fine purée of avocado with a touch of lime juice and dairy (yogurt, sour cream, or crème fraîche all work); or just use guacamole. Spoon a few chunks of lobster on the avocado bed and top with mango salsa. Garnish with additional cilantro if desired.
Of course you could also serve this dish in a crispy taco shell, as they do in the local restaurant that inspired my version. Either works just fine, simply depends on your mood.
Though I must admit that I think my version is prettier.
I also enjoyed rolling it up with my hand and taking a big bite.
Eat it over a plate, though, because as you know things always drip out the sides when chowing down tacos.
My favorite crustacean may add elegance, after all, but a lobster taco is still a taco.
In a great way.
* Higher on the food chain than oysters and mussels and often with a demand that outweighs supply, Homarus americanus is prone to a host of sustainability issues, discussed here, here, and here. While a protein-rich, low-calorie, tasty food, it should only be enjoyed once in awhile to protect the species, keeping a careful eye on fishing practices and sourcing.
A lover of Mexican food, Dr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!