Lobster Slaw Crispy Crab Medallion Tacos Recipes

LOBSTER TACOS

Steps:

• Start by soaking the minced onion in the lime juice. Sprinkle salt over it and mix well. Now cut all your other vegetables. Doing it this way will take the sting out of the onions.
• Chop all your other vegetables and add them to the bowl with the lime juice and onions. Mix well and add salt to taste. Have this ready for the lobster.
• Heat your tortillas now. If you are making your own, make them after the salpicon but before you steam the lobster.
• Set a steamer tray in a pot and pour enough water to come up to just below the level of the tray. Cover the pot and bring this to a boil. Lift the lid, set the lobster tails on the tray, cover the pot and steam for about 10 to 15 minutes. Big Maine lobster tails can take 15 minutes, but little Caribbean or Pacific lobster tails will only take about 10 minutes.
• Meanwhile, melt the butter in a little pot. When the lobster is ready, remove it from the shells and cut into bite-sized pieces. Put the lobster in a bowl and toss with the melted butter.
• Mix the lobster with the salpicon, add it to tortillas and have at it!

LOBSTER TACO

Steps:

• For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
• For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour.
• To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.
• For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
• For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha. Then add the lobster and mix again. Refrigerate up to 1 hour.
• To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes. Finish with a dollop of salsa verde. Repeat the process and serve.

LOBSTER SLAW & CRISPY CRAB MEDALLION TACOS

Steps:

• Prepare the cabbage slaw first. Place shredded cabbage in large bowl. In a separate bowl blend together vinegar,sugar and mayo. Pour mayo mixture over shredded cabbage. Mix well. Sprinkle with fresh ground pepper cover bowl in plastic wrap and put in refrigerator.
• Cooking the lobster: Bring 6 cups water to a boil in a large pot. When the water is boiling, add 1/2 teaspoon salt to water. Gently add tails {shell on} into pot. Wait for water to reach a slow boil {you will see small bubbles}. Once bubbles show up, reduce heat and begin to time the cooking process allowing to simmer uncovered for 4 minutes. Remove lobster and test1 tail for doneness. Use a knife to cut through underside{white part}of shell into the thickest part of meat. If the meat is white and not translucent,the tails are done. If translucent,drop tails back in water for 1 more minute and then remove. Drain tails in colander for 3 minutes. Use kitchen shears to cut the shells and remove meat. Chop lobster meat into ½ inch or larger sized chunks. Put lobster in a bowl and toss with a tablespoon melted butter then squeeze half a lemon onto lobster chunks. Add lobster to coleslaw mixture.
• Making the Avocado Crema. Peel avocado and remove the pit and slice avocado into quarters. Place avocado into food processor or blender. Add lime juice, yogurt, sour cream and a pinch of salt. Blend a few seconds until smooth, place crema in a squirt bottle.
• Preparing the crab medallions. Fold together mayo, mustard, old bay seasoning in a small bowl.Use a rubber spatula to gently fold mayo mixture into beaten egg whites,trying not to flatten egg whites. Next gently fold in panko and crab meat keeping it light and not mashed together. Divide crab mixture into 16 small piles on a cutting board. Gently form each pile of crab into a 2 inch patty. Put crab patties on wax paper and place in refrigerator for 15 minutes to firm up.*It is important to use refrig. method in order for crab patties to firm a bit before cooking. Place 4 tablespoons butter into a large skillet and melt until bubbly over medium heat. Gently place 8 patties in pan. *cooking 2 batches, 8 at a time. Saute' 1 minute or until bottom edges are golden brown. Gently flip patties and cook reverse side until golden. Remove from pan, place patties on paper towel.
• Assemble the Taco. *Warm small tortillas on a grill pan or in 200 degree oven for a few minutes. Place 2 crab patties in the center of each tortilla - end to end. Top with 2-3 tablespoons of lobster slaw then drizzle with avocado crema.

COLESLAW WITH LOBSTER

Steps:

• Cut the cabbage in half, slicing through the core. Cut away and discard the core and any tough or blemished outer leaves. Finely shred enough of the cabbage to make about three cups. Reserve the remainder of the cabbage for future use.
• Coarsely chop the cabbage shreds and put them in a mixing bowl.
• In another mixing bowl blend the mayonnaise with the lemon juice, Tabasco sauce, onions, salt and pepper and stir in the lobster meat. Pour the mixture over the cabbage and toss well.

CRISPY TILAPIA FISH TACOS WITH SLAW

Steps:

• Mix mayonnaise, onion, pickles, and lemon juice for tartar sauce in a bowl until well combined. Refrigerate until needed.
• Combine cabbage, carrots, green onions, and cilantro in a bowl. Mix garlic and ginger with rice vinegar, soy sauce, honey, and sesame oil in a small bowl; pour over slaw and toss to coat. Refrigerate until needed.
• Heat 1 1/2 inches oil in a deep pot over medium heat.
• While oil is heating, mix flour and baking powder together in a bowl. Slowly add ginger ale and mix to combine. You don't want the batter to be overly thick; excess batter should be able to coat the fish entirely, but still be able to drip off.
• Pat tilapia chunks dry and dredge in the batter until thoroughly coated.
• Test the oil by adding a few drops of batter in it; when the batter begins to bubble and float, the oil is ready. Working in batches so you don't overcrowd the pot, carefully lower some tilapia into the hot oil. Fry until golden brown, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain and sprinkle with salt and pepper. Repeat with remaining tilapia.
• To serve, place slaw on warm tortillas. Top with tilapia and tartar sauce.