Ingredients
Scale
- 6 Tablespoons Unsalted Butter (divided)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Chimayo Chile Powder (or ancho)
- 1/2 lime (juiced)
- 1/2 pound lobster meat (cooked and pulled into chunks)
- 2 cups fresh sweet corn (cut from cob. About three ears of corn)
- 2 medium poblano peppers (roasted and chopped)
- 8 yellow corn tortillas (warmed in microwave)
- 1 cup Muenster Cheese (grated)
- 1 avocado (cut into chunks)
- lime wedges (for serving)
Instructions
- Roast poblano peppers over a gas range until the skin is charred. Place them in a bag for about 5 minutes to steam. After steaming, use your hands to remove most of the skin, chop off the top, and remove seeds before finely chopping them.
- Melt 4 tablespoons of butter in a microwave-safe bowl large enough to hold the lobster meat. Once melted, add garlic powder, chile powder, and lime juice. Stir well. Add the lobster meat to this mixture and toss gently to coat evenly. Set aside.
- Melt the remaining 2 tablespoons butter in a skillet over medium-high heat. Add sweet corn kernels and cook while stirring often until they start to brown. Keep warm by covering the pan once cooked.
- Wrap corn tortillas in a damp paper towel. Heat them in the microwave for about 2 minutes at 50% power until warm and steamy.
- Place two warm tortillas on each plate. Grate Muenster cheese onto each tortilla and return them to the microwave for about 30 seconds per plate until cheese melts.
- Quickly sprinkle charred corn, roasted poblanos, chunks of avocado on each tortilla topped with buttery lobster meat.
- Sprinkle chopped cilantro on top and serve immediately with lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (250g)
- Calories: 485
- Sugar: 4g
- Sodium: 570mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 90mg