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Grilled Lobster Tacos with Cilantro Cream and Pico - Dairy Free/ Gluten Free



THESE WERE SUPER YUMMY! And I think they are super easy to make, and don't take much time at all except for all the pico chopping!



INGREDIENTS FOR TACOS:

4 lobster tails (one tail for each taco you are making)
vegan butter 1/2 stick
lemon juice from 2 lemons
lettuce
tortillas (your choice of flour or corn)

Cilantro Cream Sauce:
1 Bunch of Cilantro
1 ripe avocado
2 pieces of garlic
juice from 3 limes
2 tbs oil
about 3/4 cup water

Pico:
2 sets of cherry tomatoes
1 yellow onion
4 jalapeños
2 green peppers
4 tomatillos
2 bunches of cilantro
4 lemons
3 limes
2 tbs oil
salt and pepper to taste

Start with Pico, dice everything then put together in large bowl and mix well. Place pico in refrigerator to chill while dinner is cooking.

Next, place all of the cilantro cream sauce, except water into blender and blend well. Slowly add a little bit of water at a time to blended mixture to get desired consistency. I placed the cream sauce in a squeeze bottle and refrigerated.

Lastly, cut each lobster tail in half by placing belly of the lobster up and slicing down to shell. Melt the butter and mix in lemon juice and baste onto lobster meat and shell. Place meat side down on the grill and grill for about 5 minutes, then flip onto its shell and grill for another 4 minutes or so. The meat should be opaque in color and the tail should be a brilliant red color.

Take lobster tails off grill, let cool. Heat up tortillas either in the microwave or on the stove. After lobsters have cooled take meat out of the shell, and build your tortillas. Starting with lettuce, then lobster add some of the cilantro cream and top with pico!

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