These lobster tacos with jicama and mango chipotle are a mouthful of goodness. The secret, according to recipe creator Chef Dan Anderson of Crave Local Test Kitchen are the fourchu lobsters, so make an effort to find them. Found off the coast of Nova Scotia, fourchu are deep sea cold water lobsters, harvested only 10 weeks of the year. The thick, hard shell of the lobsters gives way to delicate flavored lobster meat with a bit more salinity than your locally found lobsters. You can get them at Aqua Best Seafood in NYC.
Lobster Tacos with Jicama and Mango Chipotle
Recipe by Chef Dan Anderson, Crave Local Test Kitchen
3 – 2 lb Fourchu Lobsters
1 lemon, sliced
3-4 bay leaves
2 tbsp unsalted butter
1/2 bunch fresh Cilantro
1 Jicama root
1 tbsp rice wine vinegar
1/4 red onion
salt/pepper to taste
1 package flour tortillas
Chipotle Aioli– see simple two-step recipe below
Live lobster is very simple to cook! I personally prefer to partially cook the meat, remove from shell and finish in a saute pan with butter, but this step is not necessary if you are pressed for time, and you can fully cook and serve if you like. The advantage to par cooking is you get all of the hard work out of the way, and when your guests arrive, all you have to do is drop the meat in a pan and saute for 3 to 4 minutes.
If you choose to fully cook the lobster the typical rule of thumb is 6 minutes per pound, so 12 minutes for a 2 lb lobster. Either way, use the largest stock pot you have and only the fill water 2/3 of the way to the top to leave room for the lobster. You can use just water or if you want to enhance the flavor feel free to throw in a sliced lemon, a few peppercorns and a few bay leaves. To par cook a 2 lb lobster, boil for 7 minutes and immediately transfer to ice bath for rapid cooling. Once cool, you can break the lobster down, separate the meat and set aside for saute later.
Now that the lobster is set, let’s work on the slaw. The jicama will need to be peeled and then sliced. The easiest method for slicing would be on a mandolin or large grater. If neither is available do your best to slice as thin as possible. Peel and slice the mango and shave the red onion all to similar lengths. Lastly, rough chop the 1/2 bunch of cilantro. Mix all ingredients in a bowl, add juice of half lemon and half lime, and tbsp of rice wine vinegar. Gently toss and season with salt and pepper to taste. This can be made several hours ahead of time and set in the fridge for the flavors to mingle. The chilled slaw will create a nice contrast to the warm lobster meat when put together.
½ cup light mayonnaise
1/2 tbsp adobe from (can of chipotle with adobe sauce)
1/2 tbsp honey
Sea salt and fresh cracked pepper, to taste
A true aioli is an emulsion of egg yolks and oil, and to make this fresh requires some time and preparation. A simple substitute is to use a light mayonnaise, which I recommend. Simply stir together all three ingredients and you are ready to go. You can store this in the fridge ahead of time as well.
When your guests arrive remove the lobster meat and saute in butter for 3 to 4 minutes while heating the tortillas. Evenly distribute the lobster among the tortillas, top with the jicama slaw and add a dollop of chipotle aioli to each.