Use kitchen shears to cut through top of lobster shells. Open shells and carefully pull out the meat. Chop lobster into 1/2-inch pieces and season with salt and black pepper. Heat butter in skillet over medium heat until it begins to bubble. Add lobster to skillet and drizzle with lemon juice. Cook about 3 minutes or until lobster is opaque. Remove lobster from skillet.
All the flavors you love in a lobster roll, but in delicious taco!
Servings and Ingredients
|2 (8-oz.) lobster tails, thawed if frozen|
|Hy-Vee ground black pepper|
|2 tbsp. Hy-Vee salted butter|
|1 lemon, juiced|
|¾ c. Hy-Vee no-salt-added black beans, drained and rinsed|
|1 mango, seeded and chopped|
|1 large shallot, finely chopped|
|2 serrano chile peppers, seeded and finely chopped, plus additional chile for garnish|
|2 tsp. agave nectar|
|¾ tsp. Hy-Vee ground cumin|
|⅔ c. Hy-Vee Short Cuts guacamole|
|10 (4-inch) flour tortillas, slightly charred|
|1 tbsp. fresh oregano leaves|
|½ tsp. smoked paprika|
|Lime wedges, for serving|
Things To Grab
- Kitchen shears
- Medium skillet
- Medium bowl
Combine beans, mango, shallot, and chiles in a medium bowl for salsa. Stir in agave nectar, cumin, and salt and black pepper, to taste.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
To assemble, spread 1 tablespoon guacamole on each tortilla. Divide lobster and salsa among tortillas. Sprinkle with oregano leaves and paprika and, if desired, chile pepper slices. Serve with lime wedges.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 75mg
- Sodium: 550mg
- Total Carbohydrates: 48g
- Protein: 26g