Ingredients
Green Onion Cilantro Sauce:
- 6 green onions, roughly chopped
- 1 jalapeno roughly chopped
- 1 cup fresh cilantro, packed
- ½ cup vegetable oil
- 1/3 cup fresh lime juice
- Kosher salt
Cilantro Radish Salad:
- 2 green onions, thinly sliced
- ½ cup fresh cilantro roughly chopped
- 1 bunch radishes, trimmed and thinly sliced
- 2 tablespoons lime juice
- 2 teaspoons oil
- kosher salt to taste
Lobster:
- 1 tablespoon oil
- 2 limes zests
- 1 tablespoon lime juice
- 2 green onions, thinly sliced
- 12 ounces Lobster or Langoustine (pre cooked) chopped into bite sized pieces
- 8 corn tortillas
- lime wedges
- avocado slices
Instructions
- In the jar of a blender, combine the onions, jalapeno, cilantro, vegetable oil and fresh lime juice. Puree on high until you have a smooth green sauce. Season to taste with kosher salt. Set Aside.
- In a small bowl, gently combine the onions, cilantro, radishes, lime juice and vegetable oil. Toss to coat and then season to taste with kosher salt. Set Aside.
- For the lobster, heat a medium sauté pan over medium heat and add the oil. Then add the lime zest and the green onions. Add the pre-cooked lobster and gently warm the lobster with the onions and lime zest. Season well with kosher salt and sprinkle with fresh lime juice.
- Heat the corn tortillas (I do this by kind of toasting them in a dry non stick pan on both sides or on my flat top griddle).
- Spoon some of the Cilantro-Radish salad onto the tortillas. Top with a generous amount of the lobster and then drizzle with the green onion sauce. Serve immediately with avocado slices and lime wedges.