1 1/2lbs.uncooked thawed lobster tailpatted dry and cut into bite sized chunks
1 1/2lbsuncooked thawed large shrimppatted dry and cut into bit sized chunks
kosher saltto taste
1/2c.white wine
6oz.shredded pepper jack cheese
6oz.shredded Monterey Jack cheese
16mini flour tortillasI used Mission "street taco" sized flour tortillas
Slaw
8oz.shredded cabbageangel hair shredded cabbage works best
1/3c.finely sliced red onion
4tbsp.lime juice
2tbsp.olive oil
4tbsp.chopped cilantro or basil
kosher salt & freshly ground black pepperto taste
Roasted Tomatillo Salsa
12oz.tomatilloshusked and rinsed to remove stickiness
1poblano pepper
1jalapeno or serrano pepper
1medium sweet onioncut into 8 wedges and separated
1tbspof olive oil or olive oil cooking spray
4clovesgarlicpeeled
2tbsp.chopped cilantro
kosher saltto 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.