Charred Maine Lobster Tostada with Crunchy Slaw & Guacamole

By: Bobby Parrish, #Foodiechats

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Serves 3

Ingredients

2 Lobster from Maine tails
Kosher salt
Freshly cracked pepper
Veggie oil
Tostada shells, available in grocery stores

For the Guacamole:
2 avocados
Juice of ½ lime
1 tbsp extra virgin olive oil (EVOO)
2 tbsp red onions, finely diced
2 tspn freshly chopped cilantro
1 tspn kosher salt
Few cracks of fresh pepper

For the slaw:
½ head red cabbage, finely sliced
1 medium size jicama, peeled and julienne cut using a mandoline
1/2 cup crème fraiche
1/2 cup mayonnaise
Juice of ½ lime
1 tbsp water
1 tspn kosher salt
Few cracks of fresh pepper

Directions

For the guacamole, add the avocado flesh and next 6 ingredients to a bowl and mash with a large fork or potato masher. Check for seasoning, you may need more lemon juice. Cover with plastic wrap and set aside. Make sure plastic wrap touches the surface of the guacamole or it will turn brown.

For the slaw, add the sliced cabbage and jicama to a large bowl and set aside. In another bowl, add the crème fraiche and next 5 ingredients and whisk well. Check for seasoning and adjust if necessary. The dressing should be tangy, so you may need more lime juice or add more water if too thick. Toss the dressing with the slaw right before you are ready to serve, or it will get soggy.

For the lobster, bring a large pot of water to a boil and add 2 tablespoons of salt to the water. Simmer the tails for 5 minutes, drain, and run under cold water for a few minutes to stop the cooking process.

Use a sharp knife to split the tails in half. Rub a little veggie oil on the tail meat and season with a small pinch of salt and pepper. Pre‐heat your grill or cast iron pan to medium-high with a shot of oil for 4 minutes. Cook the tails, flesh side down for 3 minutes or until they have some nice char or browning. Remove from the heat and pull the meat out of the shell.

To plate, spread some guacamole on tostada shell and pile up some slaw. Top it with the chopped lobster tails and garnish with some cilantro and sliced lime wedges.