Crispy Fried Lobster Taquitos

De Matty Matheson · 60 min

Ingredientes

Preparación

1. Preheat the oven to 500°F and line two sheet trays with foil.
2. Mix the compound butter ingredients in a medium bowl: 1/2 pound unsalted butter, the sweet pepper, 1/4 cup cilantro, 1/4 cup Al pastor seasoning, the lime zest and juice, and salt and pepper.
3. Spread the compound butter generously over the lobster tails on one tray, season with salt and pepper, and roast until the shells are bright red and the meat is fully cooked. Let them cool.
4. On the second tray, add the pineapple, habaneros, serranos or jalapenos, and red onion. Drizzle with the oil, season with salt and pepper, and roast until lightly charred, about TKTK minutes. Let cool.
5. Blend the cooled pineapple and vegetables with the juice of 2 to 3 limes, the lemon juice, a splash each of vinegar and water, and the cilantro, pulsing until chunky. Refrigerate until fully chilled.
6. Remove the lobster meat from the shells and chop it into large pieces. Mix it with the cooled potato, the Monterey Jack, the cream cheese and 2 tablespoons Al pastor seasoning until well combined.
7. Heat 2 inches of oil in a large Dutch oven over medium heat to 350-375°F.
8. Wrap the tortillas in damp paper towels and microwave in 30-second intervals until soft and pliable.
9. Fill each tortilla with several tablespoons of the lobster mixture, roll tightly, and secure the seam with toothpicks. Fry several at a time until golden brown and crisp.
10. Drain on a paper towel-lined plate and season with salt while frying the rest.
11. Serve topped with pineapple salsa, sour cream and cilantro.

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