Lobster Tacos with cabbage slaw and avocado cream

Marker 88 Restaurant, mm 88, bayside, Islamorada, 305-852-9315


Makes 8 tacos


[tabs tab1=”Ingredients” tab2=”Preparation”] [tab id=1]
  • 2 6-8 ounce Florida lobster tails, remove meat and cut into chunks
  • 8 6 inch corn or flour tortillas
  • 1 small jar sliced pickled jalapeno peppers
  • ¼ bunch cilantro
  • ¼ head of white cabbage, shredded
  • 1 avocado, smashed
  • 3 tablespoons sour cream
  • 3 Key limes, juiced
  • 1 egg
  • 2 cups all purpose flour
  • 1 cup ice cold water
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons apple cider vinegar
  • Vegetable or corn oil for frying
[/tab] [tab id=2]Prepare avocado cream by mixing avocado, sour cream, and 1 tablespoon lime juice. Mix well, until cream is smooth. Refrigerate. Toss white cabbage with olive oil, apple cider vinegar, remaining lime juice, and salt and pepper to taste. Cabbage slaw should be coated with oil and vinegar, but not “watery.” Heat oil for frying. Oil should be approximately 350 degrees F. Prepare tempura batter by mixing 1 cup flour and 1 cup ice cold water, mix well, but do not over beat. Add 1 egg to batter and mix again. Dredge lobster chunks in remaining flour, then into tempura batter. Carefully place battered lobster chunks into frying oil. Fry for 3-4 minutes until lobster chunks are white throughout. While lobster chunks are cooking, wrap tortillas in a clean, damp kitchen towel and steam in microwave for 20 – 30 seconds, or until warm. Remove lobster chunks from fryer and drain on paper towels. Fill warmed tortillas with cabbage slaw, lobster chunks, avocado cream, picked jalapeno rings, and fresh cilantro. Serve and enjoy![/tab] [/tabs]

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