The greenish blue waters off of Baja California are home to a delicious species of lobster found in warmer waters the world over. Although not as famous as it’s cousin from New England, the meat of this clawless lobster is as light and delicious as any that the North East has to offer and grill roasted the flavor is simply out of this world. The first time my wife Chef Kathy and I made these easy tacos, we could not believe the flavor, of the fire, grilled, lobster combined with the soothing, crunchy, fruit salsa wrapped up in a corn tortilla. If you cannot find the spiny lobster any good quality lobster tails will do. Likewise, this baste works well with any light, grilled fish. But make sure, to serve it with the Crunchy Pear and Avocado Salsa.
3-8 to 10 oz Spiny Lobster tails
Crunchy Pear and Avocado Salsa:
2 Medium pears, ripe but firm, chopped
2 Red Fresno chiles, with seeds, chopped
1/3 cup chopped white onion
1/3 cup fresh cilantro, chopped
2 Tbl. Fresh mint, chopped fine
Juice of 2 Key limes
1 tsp. Sugar
1 avocado, chopped
Soy and Wasabi Baste:
Soy and Wasabi Baste:
1 Stick of sweet butter (1/4 cup)
1 Clove of garlic, minced
2 Tbl. Soy sauce
2 Tbl. Wasabi powder
1 ½ Tbl. Brown sugar
Juice of 1 key lime
12 fresh corn tortillas
1 bunch spinach, julienne
Drop the lobster tails into lightly salted, boiling water for exactly 3 minutes and then, immediately plunge them into a bowl of ice water to stop the cooking. Split the tails lengthwise with a French knife or heavy cleaver. (They will still be a little raw at the center) Remove the dark vein running down the center of the tail. This first step can be done in advance, but keep the tails refrigerated until grill time.
Mix together all salsa ingredients except the avocado. Then gently fold in the avocado. Set aside in the refrigerator, allowing flavors to blend.
Sauté the garlic in the butter until golden. Remove from heat for a minute. Whisk in all other ingredients and then simmer on low for two minutes whisking constantly.
Lightly spray the flesh side of the lobster tails with non-stick vegetable oil spray. Spoon the warm baste over the flesh side of the lobster tails and then grill flesh side down over a medium hot grill for two and a half minutes. Turn the tails and baste again grilling the shell side for two and a half minutes. Remove from grill; pull the lobster meat free from the shell and then place back in the shell. (This saves your guest a messy task) spoon a little more of the baste over the lobster meat. Serve on a big plate with a healthy dollop of the Crunchy Pear and Avocado Salsa, a few warm corn tortillas and some julienne spinach. Allow your guest to put the tacos together themselves.