Maine tacos

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ENSALADA DE LA PAZ

2 cups shredded green cabbage

1 teaspoon kosher salt

Juice from 1 lime

1/2 jalapeno chile, seeded and finely diced

1 medium tomato, chopped

2 tablespoons finely chopped cilantro

1/2 small red onion, finely diced



CREMA

3 tablespoons milk

1 cup full-fat sour cream



LOBSTER FILLING AND ASSEMBLY

3 tablespoons butter

1 pound freshly cooked and picked lobster meat

9 corn tortillas

1 ripe avocado, pitted, peeled and sliced

Pickled jalapenos



To make the ensalada, toss the cabbage with the salt and lime juice in a medium bowl and allow it to sit for 10 minutes, or until the cabbage begins to soften.



Add the jalapeno, tomato, cilantro and red onion. Stir together and taste. You may add additional lime or salt to your liking. Set aside.



To make the crema, stir the milk into the sour cream until smooth. Set aside.




Melt the butter in a large saucepan. Add the lobster and continue to stir until the lobster meat is just warmed through. Don’t overcook or the lobster will become rubbery.



To assemble the tacos, lay out three tortillas on each plate. Evenly distribute the lobster among the tortillas. Drizzle with any extra butter from the pan. Top each taco with 2 to 3 tablespoons of ensalada, the avocado slices, pickled jalapenos, and a small dollop of crema. Serve immediately.