Lobster Soft Tacos

Inspired by a local Mexican Tapas restaurant.
      
2, 2 lbs live lobster (steamed, boiled with tail finished on the grill, cube meat)
1 package fresh corn tortillas
2 ripe avocados
6 large, fresh tomatoes (chopped, seeded)
1 medium white or red onion
4 limes
1 cup chopped, fresh cilantro
Cotija cheese for garnish
Cayenne pepper
Salt and freshly ground pepper

Prepare the pico de gallo by chopping and seeding all tomatoes and placing them in a bowl. Next add the chopped onion, three tablespoons of chopped cilantro, juice from two limes, and salt and pepper to taste. Mix well. Next, slice the avocado and fan on a plate for service. Squeeze the juice from a lime over the avocado to keep from browning.
Finally, prepare the lobster by boiling or steaming it and finishing the tail on the grill. Cube all the meat and in a bowl fold in a dash of cayenne pepper, two tablespoons of cilantro and the juice of one lime. Take care not to break up the lump lobster meat.
When the lobster is nearly ready, dry-fry tortillas over medium heat in a frying pan stacking them on top of each other to keep warm. If using recommended fresh corn tortillas, you might need two per taco.
Set out the meat, tortillas, avocado (or guacamole), pico de gallo, crumbled Cotija, and extra cilantro for guests to make their own tacos. Spread a little of both sauces on the tortilla. Slice the final lime into wedges to serve on the side.

Tomatillo Sauce

• 6 Tomatillo, husked and rinsed or 1 (13 ounce) can Tomatillo
• 1 jalapeno, seeded and chopped
• 6 sprigs cilantro, chopped
• 1/2 small white onion, chopped
• 1/2 teaspoon salt
• 1/4 cup water

Directions:

If using fresh Tomatillo, boil in salted water to cover until JUST tender, about 8-10 minutes. Drain. For canned ones, just drain them.

Place the Tomatillo, cilantro, and onion in a blender or processor. Blend until coarsely pureed.

Put in a bowl, and add 1/4 cup water or until it has reached a sauce-like consistency. Add salt, and let stand 30 minutes

Tequila Lime Sauce

½ c white tequila

2 T lime juice

2 T minced shallots

1t minced garlic

1T fresh cilantro chopped

½ t salt

3 turn’s black pepper

¼ c heavy cream

8 T unsalted butter cut up

Combine the first six ingredients and bring to boil, reduce by half. Stir in cream and simmer for 3 minutes. Whisk in butter and remove from heat. Continue whisking until all butter is incorporated. Serve immediately. Yields 1 cup