Lobster Tacos

I know what you're thinking.

Ohhh, lobster tacos..

you think you fancy?

A.  I am fancy.  I thought you already knew that.

and 

B.  I haven't posted for a while so I thought I'd come back with a bang.

Hence, lobster tacos.

In honor of my fabulous hubby's day of birth yesterday, I put together a little menu to set off fireworks in your mouth.

Sadly, this is the only item from my 'poppin' menu that I actually took a picture of.

Loser, I know.

But in my defense, I was drinking copious amounts of IPA (it was a football game, after all) and that is never a good idea when I'm attempting to remember to do something... like, sayyyy, take pictures for my blog perhaps???

I did take these few on my phone though so they will have to suffice.

Big words on this fine Monday morning.

Suffice.

Well, it's a big word for me.  Sounds cool, too.

Suffice.  Suffice.  Suffice.

What?

I'm normally talking about Legos and going potty, so let me get an adult word in today, will ya?

Ok.  I'm done.

So I bought a one and a half pound lobster, steamed it and took it out of the shell.

Sidenote: normally wherever you buy your live lobster from, they will happily steam it for you, free of charge.  That's what I did.

I chopped the lobster into about 1 inch pieces and set it aside.

In a skillet with olive oil, I sauteed one chopped onion, about 1 cup of corn, 1 cup black beans and one finely chopped chipotle in adobo sauce.

Season it all with salt and pepper.

I let that cook for about 7-8 minutes, letting the corn get a bit of color in the pan before adding the chopped lobster.

Just let the lobster heat through.  

You don't want to cook it because it's already been steamed and is fully cooked.  

Otherwise it will get tough and then you might as well call 9-1-1 and have yourself arrested for committing a hideous crime of turning the beautiful, delicious crustacean into rubber.

ew.

So, just till the lobster is heated through, got it?

Good.

Then turn off the heat and squeeze a half a lime over the whole mixture and toss it altogether.

Trying to keep in the spirit of appetizers, I bought these cute little corn tortillas that were about the size of my hand, so they were pretty mini.

That way they were more user friendly for the boys to scarf down in between shouts and high fives during the game.

What's that about, anyway?

I don't think I will EVER understand the crazy, psychotic yells to the TV because of a bad play.

I mean, do they know that the refs can't hear them through the screen?

I always wonder if my husband secretly owns stock in the Chargers because of his undying faith and passion he has for that team.

It disturbs me and fascinates me to no end.

Ok, back to the food.

I also made an avocado cream sauce to top the tacos with.

It's so simple but adds so much depth to these luxurious tacos.

It goes a little something like this:

One ripe avocado, 1 garlic clove, a handful of fresh cilantro, 1/2 cup sour cream, zest of one lime, juice of 1/2 lime, 2 tablespoons olive oil and salt and pepper.

Throw it in the food processor, or if you're lucky like me, your Vitamix and let'er rip.  

Taste it for seasoning and then it's done.  

You.will.love.this.

I hope you try these.

One lobster made 7 tacos.

Not bad, right?

This is a great way to buy an ingredient that you wouldn't normally splurge on and make it stretch to feed a family of four.

Or a family of two... depending on how naughty you'd like to be with your portions.

Just an FYI, my husband and I could have crushed these all by ourselves.

Yes, we are naughty and like to live on the wild side.

peace out.