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How To make Warm Lobster Taco with Yellow Tomato Salsa
4 Whole lobsters (1 lb each)
3 tb Corn oil
6 Whole flour tortillas, 7
-inches each 1 c Tillamook Jalapeno Jack
-cheese, grated 1 c Spinach leaves, shredded
Yellow Tomato Salsa: 4 c Yellow cherry tomatoes or 1
-lb yellow tomatoes 1 Whole shallot, large, finely
-minced 1 Whole garlic clove, finely
-minced 2 tb Fresh cilantro, finely
-minced 1 tb Champagne or white wine
-vinegar 2 Whole Serrano Chilies,
-seeded and minced 2 ts Lime juice
Salt to taste 1 tb Maple syrup (if tomatoes
-aren't sweet) To make Yellow Tomato Salsa, in a food processor, using steel blade, process tomatoes until well chopped. Don't puree. Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and mix well. Add maple syrup, if needed, to balance flavor and slightly sweeten. Cover and refrigerate for at least 2 hours or until very cold. To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or until just done. Drain and let lobsters cool slightly. Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart). Heat oil in medium saute pan, over medium heat and saute lobster medallions until just heated through. Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm serving plate with the edge facing bottom. Surround the taco with Yellow Tomato Salsa.
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Follow these different techniques to beautifully present food like a pro Chef. Ideas on how to plate sauces, oils, gels, purées and soups.
Sauces used on the video:
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Carrot Gel - 100ml of carrot Juice, pinch of Cayenne pepper and Juice of one lemon. 1.0g of agar agar powder.
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Warm Lobster Tacos from Chef Dean Fearing
The combination of colors and flavors is tantalizing,
and the dish is so easy to do. In place of live lobsters,
you could use lobster tails or even jumbo shrimp or
lump crab meat. Note that the lobsters may be cooked
and the relishes made up to a day in advance and kept
refrigerated. While this recipe serves 6 as an appetizer,
you could use it as an entree by making only four,
larger tacos.
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Pedro Pascal: No Good Mexican Food in NYC??
Are you sure about that? Respectfully, here's 5 spots we think are worth a try, and maybe come to the defense of the many Mexicans and Mexican-owned establishments that call NYC home. You can get tacos, chalupas, micheladas, and more, and we think they give Los Angeles a run for its money. Have you hit these places? Drop us a line in the comments.
Ollin
339 E 108th St, New York, NY 10029
Corona Plaza
40-04 National St, Queens, NY 11368
NEWYORKTITLAN
1525 Gates Ave, Brooklyn, NY 11237
Tacos El Bronco
850 5th Avenue, Brooklyn, NY 11232
Evelia's Tamales
(when on the street)
On Junction Blvd at P4XJ+P94, Queens, NY 11368
(brick&mortar)
96-09 Northern Blvd, Queens, NY 11368
Michelada House
88-19 Roosevelt Ave, Queens, NY 11372
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