Sweet lobster, creamy avocado and mango salsa wrapped in a corn tortillas … these lobster tacos take fish tacos to a whole new level.
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Yields: 4 servings
2 2-lb lobsters
2 ripe avocado, thinly sliced
For the Salsa
3 tomatoes (chopped, seeded)
1 medium red onion
1/2 cup fresh cilantro
2 cloves garlic, minced
1/2 medium head red cabbage, chopped
1/2 cup mango, cubed
1/4 teaspoon cayenne
Salt and pepper, to taste
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Prepare the lobster by boiling or steaming it. Cube all the lobster meat and place in the bowl. Add a dash of cayenne pepper, two tablespoons of cilantro and the juice of one lime. Toss to combine.
Seed and chop tomatoes and place them in a medium bowl. Next add the chopped onion, mango, cabbage, garlic, diced jalapeno to taste, three tablespoons of chopped cilantro, juice from two limes, and salt and pepper to taste. Mix well by hand and set aside.
Slice avocados and fan them on a plate. Squeeze the juice of 4th lime over them to keep them from browning.
To assemble tacos: Place lobster meat in taco shell. Add avocado slices. Top with salsa.