Maine Lobster Tacos with Pico de Gallo and Lemongrass Dressing

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4 Servings

Ingredients

4 corn tortillas
4 quarts water
¼ cup white wine vinegar
Coarse sea salt to taste
Two 1 ¼ pound live lobsters
1 ½ cups gently packed romaine lettuce – cut chiffonade
Cilantro sprigs for garnish
Salt and freshly ground pepper

Pico de Gallo
1 avocado – peeled and cut into small dice
1 medium plum tomato – peeled, seeded and cut into small dice
2 tablespoons finely chopped cilantro
3 scallions – white part only and finely minced
1 jalapeno pepper – halved, seeded and finely minced
2-3 tablespoons fresh lime juice (or more as needed)
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

Lemongrass Dressing
1 cup plus 2 tablespoons canola oil
1 stalk lemongrass – finely chopped
1 large egg yolk – at room temperature
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
¼ teaspoon cayenne pepper – or to taste
Coarse salt and freshly ground white pepper to taste
½ clove garlic – peeled and sprinkled with salt and mashed to a paste

Directions

Using a large stockpot, bring the water, vinegar and salt to a boil over high heat. Add the lobsters and cover the pot. Return to the boil and cook for 8 to 10 minutes (or until the shells are bright red). Lift the lobsters from the pot with tongs and set them aside to drain and cool. When cool enough to handle, crack the shells and remove the meat. Discard the shells (or reserve them for another use such as shellfish or fish stock). Cut the lobster meat into ½ inch thick pieces. Transfer the meat to a bowl, cover and refrigerate.

Fill bottom 1/3 of the tortilla with lettuce chiffonade. Next, spoon lobster into the tortilla, then top with a few spoonful’s of pico de gallo. Garnish each taco with sprigs of cilantro and serve with lemongrass dressing as a condiment.

Pico de Gallo
In a bowl, combine the avocado, tomatoes, cilantro, scallions and jalapeno pepper. Add olive oil, and then lime juice to reach a bright acidity. Season with salt and pepper.

Lemongrass Dressing
In a small nonreactive saucepan, heat the oil and lemongrass over medium heat and simmer for about 5 minutes. Remove from the heat and let cool to room temperature. Strain through a fine mesh sieve into a bowl, and discard the lemongrass.

In a medium bowl, whisk the egg yolk, mustard, lemon juice, and cayenne until smooth. Season with salt and pepper. Whisk in the oil, drop by drop, until the dressing begins to thicken. Add the remaining oil a little faster. When all the oil is absorbed, stir in the garlic. Taste and adjust the seasonings. The dressing should have a little heat and a bright citrusy edge.