Sunday, September 25, 2016
Fresh Maine lobster meets summer-sweet corn in these quick tacos, which require little more than a squeeze of lime juice and avocado crema to dress them up.
I am a lobster fiend, and a recent trip to Maine had me returning with pounds of lobster meat and shells from eight (!) lobsters from the previous night’s clambake. The shells were used to make a sublime lobster bisque (one of the best recipes on this blog, hands down) and more was used in a modern lobster roll. The remainder was stuffed into soft corn tortillas for lobster tacos. Nothing fancy here, just succulent lobster tossed with summer-sweet corn and a squeeze of lime juice then spooned onto a spicy avocado crema and scattered with scallions.
For more details–this whole thing takes less than ten minutes–click here.