Anything with lobster is usually excellent, and these tacos are no exception. The smoky heat of chipotle balances beautifully with the sweetness of pineapple and tender lobster meat, making this a perfect summer dish. This recipe is a definite crowd-pleaser—serve outdoors with cold, crisp beer or a light Nova Scotian white wine for an ideal pairing.
Recipe
Lobster Taco with Pineapple Pico de Gallo and Chipotle Crema
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Prep Time 20 minutes
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Ingredients:
- 2 market-size lobsters, cooked, shelled, and meat chopped into bite-sized pieces
- Juice of 1 lime
- 1 pinch salt
- 250 ml full-fat sour cream
- 2 canned chipotle peppers in adobo, finely chopped to form a paste
- ¼ cup fresh basil, chopped
- ¼ cup sliced scallions
- 1 clove garlic
- 1 diced shallot or small red onion
- Juice of 1 lime
- ¼ cup finely diced fresh pineapple
- 1 finely diced tomato
- ½ diced red onion
- ½ seeded and diced jalapeño pepper
- 1 clove garlic, minced
- Juice of 1 lime
- ¼ cup chopped basil
- 10-12 corn tortillas
Instructions:
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Place the chopped lobster in a medium bowl. Toss with the juice of one lime and a pinch of salt; set aside to let the flavors mingle.
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In a second medium bowl, combine the sour cream, chopped chipotle peppers (or chipotle paste), chopped basil, sliced scallions, garlic, diced shallot, and lime juice. Stir until well incorporated to make the chipotle crema.
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For the pineapple pico de gallo, combine the diced pineapple, tomato, red onion, jalapeño, minced garlic, chopped basil, and lime juice in a third bowl. Mix gently and taste for seasoning.
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To enhance the tortillas, char them briefly on a hot grill. Place tortillas flat over the hottest part of the grill and watch closely—brief charring adds smoky flavor and texture.
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To assemble, toss the lobster with about 3 tablespoons of the chipotle crema and adjust seasoning to taste. Divide the lobster among the warmed tortillas, top with pineapple pico de gallo, and serve immediately. Get messy and enjoy!
Enjoy!
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