Lobster Tacos
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.
Ingredients:
4 flour tortillas, cut with 4-inch round cookie cutter
1 lobster, steamed, shell off
1 Tbsp butter
4 Tbsp black bean puree* (recipe below)
4 slices avocado
4 tsp chile de arbol sauce* (recipe below)
Chopped cilantro for garnish
For Black Bean Puree:
1/2 cup dry black beans
1 1/2 cups water
1/4 small onion
Salt to taste
For Chile de Arbol Sauce:
1 dried chile de arbol
1/4 small onion
1 clove garlic
1 Tbsp tomato paste
1 cup heavy cream
Salt to taste
Cilantro to taste
Instructions:
Roughly chop the lobster, then warm in a pan with a little butter and season with salt. Heat the tortillas in a skillet or on a griddle. Place 1-2 tsp black bean puree on each tortilla. Divide the lobster among the four tortillas. Drizzle the lobster with chile de arbol sauce. Place a thin slice of avocado on top, sprinkle with chopped cilantro, and serve.
*Black Bean Puree:
Cook black bean and onion in water until tender. Add salt, and puree til smooth.
Chile de Arbol Sauce:
Lightly saute the chile, onion, garlic, and tomato paste. Add heavy cream and simmer until cooked, approximately 5 minutes. Add salt to taste. Add cilantro and puree until smooth.
Serves 4.
From Pampano restaurant.