Food Truck Extravaganza! – Lobster Street Tacos

Food Truck Extravaganza features Lobster Street Tacos, Chicken & Waffle Sliders and More! Read it, Eat it, Share it!

Lobster Tacos – Food Truck Extravaganza!

Who doesn’t love the indulgence of a food truck extravaganza? Especially the gourmet street food being churned out by today’s food truck chefs. Our Gourmet Group earnestly rose to the challenge of this latest theme with amazing results! Check out our delicious menu below:

The Lobster Street Tacos were adapted from a version Mike and I had at Jake’s Street Grille food truck. We stumbled on this food truck a few years ago at the the Uptown Food Truck Festival in south Minneapolis. After deciding on the food truck theme, these tacos instantly sprang to mind as a great option.

Because we didn’t have a recipe, we were delighted to discover that Jake’s also had restaurants in the Twin Cities. After confirming the tacos were on the menu, we made a field trip to order up a plate (and reverse engineer the recipe.) It turns out they are very easy to make. Then I tweaked them slightly, by adding a slaw and my own roasted tomatillo salsa. Everyone gave the end result a thumbs up. I hope you enjoy the Lobster Street Tacos provided in this post and the rest of the menu which will be coming shortly.

What do you drink with Lobster Street Tacos? Beergaritas of course! Never heard of beergaritas? Here’s the recipe which makes 1 pitcher, about 6-8 drinks.

Beergaritas: Mix in a pitcher – 1 can (12 oz.) frozen limeade concentrate, thawed, with 1 cup tequila and 1/4 cup Triple Sec, stirring to combine. Add 2 (12 oz.) bottles of beer (I used Corona.) Serve over crushed ice and garnish with lime slices.

Gourmet Group Farewell

Our gathering was also a farewell to Sue & Gary, one of the founding couples that have been on this culinary adventure for the past 15 years. We are sad to see them go, but are thrilled they are building a new home in Myrtle Beach to spend time closer to family. To commemorate our time together, I covered the dining table with butcher block paper and provided markers. This gave everyone the chance to capture memorable quotes from the evening as well as memories from gatherings past. Sigh…so many good meals with such great friends. This is the stuff that truly makes life a blessing.

Lobster Street Tacos

Decadant lobster & shrimp in a pepper jack cheese sauce folded into mini tortillas and topped with slaw and tomatillo salsa.

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Course: Main Course

Keyword: cole slaw, food truck, lobster, pepper jack cheese, shrimp, tomatillo salsa

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8

Author: Jake’s City Grill Lobster Tacos

Ingredients

Lobster Tacos

• 2 tbsp butter
• 1 1/2 lbs. uncooked thawed lobster tail patted dry and cut into bite sized chunks
• 1 1/2 lbs uncooked thawed large shrimp patted dry and cut into bit sized chunks
• kosher salt to taste
• 1/2 c. white wine
• 6 oz. shredded pepper jack cheese
• 6 oz. shredded Monterey Jack cheese
• 16 mini flour tortillas I used Mission "street taco" sized flour tortillas

Slaw

• 8 oz. shredded cabbage angel hair shredded cabbage works best
• 1/3 c. finely sliced red onion
• 4 tbsp. lime juice
• 2 tbsp. olive oil
• 4 tbsp. chopped cilantro or basil
• kosher salt & freshly ground black pepper to taste

Roasted Tomatillo Salsa

• 12 oz. tomatillos husked and rinsed to remove stickiness
• 1 poblano pepper
• 1 jalapeno or serrano pepper
• 1 medium sweet onion cut into 8 wedges and separated
• 1 tbsp of olive oil or olive oil cooking spray
• 4 cloves garlic peeled
• 2 tbsp. chopped cilantro
• kosher salt to taste (approximately 1/2 tsp.)

Instructions

Lobster Tacos

• Melt 2 tbsp butter in large saute pan. Add chopped lobster and shrimp and saute for 5 minutes. Add a little kosher salt, to taste. Add wine and simmer covered for 1 minute. Then uncover and add both shredded cheeses and stir until smooth. Let cool for a minute or two to let sauce thicken slightly.
• Wrap tortillas in the paper towels and microwave until warm. Add seafood, then top with slaw and tomatillo salsa.

Slaw

• Place all ingredients is small bowl and toss to combine.

Roasted Tomatillo Salsa

• Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool and remove from baking sheet. Set oven to 400 degrees. Place the onion on the baking sheet and toss until well coated with olive oil or olive oil spray. Roast onion until soften and starting to brown, about 15 minutes, then cool.
• Transfer everything to a blender, including any juice from tomatillos. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Season salsa with salt (approximately 1/2 teaspoon.) Chill to let flavors blend.

Notes

Lobster Tacos adapted from Jake’s City Grille recipe.
Slaw adapted from Tommy Bahama Cafe Asian Slaw recipe.
Roasted Tomatillo Salsa adapted from Rick Bayless recipe.