Lobster Taco Recipe
with Fresh Corn & Creamy Cilantro Sauce

For some, lobster is a semi-sacred ingredient that should be reserved for special occasions and fancy recipes. Being from New England, we love it lots of ways - in high-class or 'everyday' dishes like sandwiches (have we mentioned we love lobster rolls?). This dish is a playful take on lobster, served as tacos with a fresh, creamy cilantro sauce.

Lobster's creamy flesh and richness just cries out for an equally rich, decadent wine. We love lobster with a creamy (yet well-balanced) Chardonnay, and California is famous for this style. Our 'Splurge' selection comes from one of the great Napa winery families, Cakebread, whose name is practically synonymous with this grape. Our 'Steal' is a reliable choice from value producer, Bogle.

Wine Pairing

"Splurge"
2010 Cakebread Chardonnay, Napa Valley
Rich and luscious with fine balance and fruit character. ($37)

"Steal"
2010 Bogle Chardonnay,
California
Very reasonably priced budget option that's highly drinkable. ($12)

Lobster Taco Ingredients

2 live lobsters, roughly 2 1/2 pounds total
2 ears of fresh corn (or 1 can)
8 corn tortillas
1 jalapeno
1 bunch fresh cilantro
2-3 leaves of iceburg lettuce
1 yellow onion
2 cloves garlic
2 cups dry white wine
1 cup heavy cream
2 tbsp butter
2 tbsp canola oil

Lobster Taco Cooking Instructions

1.) Remove seeds from jalapeno and dice. Dice onion and garlic, and roughly chop cilantro and lettuce. Reserve all separately.

2.) Preheat oven to 350 degrees. Roast husked corn for 15 minutes.

3.) Fill a large pot (or lobster pot if you have one!) 2/3 with water and bring to boil over high heat. Put lobsters into pot and steam for 12-14 minutes, then remove.

4.) When cool, remove corn kernels from ear with a knife and reserve.

5.) When sufficiently cool, remove lobster claw and tail meat (discard green 'tamale' - the lobster's liver - or any roe). Roughly chop meat into large, bite-size chunks.

6.) In a small saucepan on medium heat, add butter, cream and white wine and cook down for 10 minutes, stirring occasionally. Season sauce with salt and pepper to taste, and stir in cilantro.

7.) Heat oil over medium-high heat in a medium-sized pan. Add onions and garlic and cook until transluscent (about 3 minutes).

8.) Add jalapeno and corn and continue cooking for 2 minutes. Season mixture with salt and pepper to taste.

9.) Quickly warm tortillas in microwave or on stove gas burners. Plate mixture in tortillas, dress with sauce, and garnish with lettuce. Serve!


Next Recipe:  Red Shrimp Curry