Almond & Brown Butter Lobster Taco

By AM Northwest Staff


  • 1 lobster, cooked, shelled and cut into 1” cubes
  • 4 tbsp brown butter (see  recipe below)
  • 1 tbsp toasted almonds 
  • 1 tbsp chopped fresh jalapeno 
  • salt
  • white pepper
  • soft tortillas
  • jicama slaw (see  recipe below)
  • guacamole
  • pimenton aioli   (see  recipe below)
  • salsa rioja  (see  recipe below) 


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.


Pimenton aioli


  • 6 egg yolks
  • 1 egg white
  • 4  garlic cloves, finely minced
  • 2 tbsp smoked pimenton (a smoked paprika from Spain)
  • 2 lemons, juiced
  • 1 tbsp spicy brown mustard


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.


Jicama slaw

  • 1 small head Napa cabbage, thinly sliced
  • 1 medium jicama, peeled and finely julienned
  • 2 carrots, peeled and finely julienned
  • ¼ cup finely chopped cilantro
  • 1/2 cup freshly squeezed lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons ancho chili powder
  • 2 tablespoons honey
  • 1/2 cup canola oil
  • Salt
  • White pepper

Salsa Rioja

  •  4 pounds ripe tomatoes (about 5 – 6 medium tomatoes)
  • 2 cloves garlic, finely minced
  • ½ red onion, chopped
  • 3 green onions, chop the green tops, chop & char the bottoms
  • ¼ cup cilantro, finely chopped
  • 2 fresh jalapeño chilies, seeded and chopped
  • 2 fresh poblano chiles, charred and chopped
  • ¼ cup rioja wine reduction (start with whole bottle, cook down to a thick syrup)
  • 3 tbsp lime juice
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • Salt
  • 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.


Brown butter

  •  2 1/2 sticks unsalted butter
  • 2 tbsp dried pasilla or ancho chili pepper, finely crushed
  • 1 tbsp lemon juice


Melt butter slowly on low heat until brown. Strain while still hot. Add peppers and lemon juice let cool to room temperature.


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