Almond & Brown Butter Lobster Taco
By AM Northwest Staff
ALMOND & BROWN BUTTER LOBSTER TACO
Melt brown butter in large sauce pan over medium-high heat. When hot, add lobster and heat through. Lower heat and add a pinch of chili powder, almonds and jalapeno. Stir and heat through and remove from heat. Do not overcook.
To assemble tacos, place soft tortillas on plate, spoon in lobster mix, add aioli, guacamole and salsa rioja and roll up. Serve with a side of jicama slaw.
It is best to use a food processor to create a well incorporated aioli. Blend egg yolks and white together. While mixing, slowly add in canola oil until very thick. Add in minced and season to taste with salt and white pepper.
Quarter and seed tomatoes. Dice the tomatoes and transfer to a bowl. Finely chop onion and cilantro, add to bowl. Stir in chiles, garlic and rioja wine redution into tomatoes. Add in lime juice, red wine vinegar and olive oil. Season with salt and pepper. Refridgerate to allow flavors to blend. Best made day ahead.
Melt butter slowly on low heat until brown. Strain while still hot. Add peppers and lemon juice let cool to room temperature.