8 6-inch corn tortillas warmed () (wrapped in foil and )
0.3 cup cilantro leaves fresh plus more for garnish chopped
3 green onions dark thinly sliced ( and pale green part)
2 teaspoons honey
2 lime zest juiced
2.5 pound pd of lobster split
1.5 cups monterrey jack cheese shredded
0.3 cup olive oil extra-virgin
0.5 small onion red thinly sliced
4 servings salt and pepper black freshly ground
3 tomatoes diced yellow halved seeded
Equipment
bowl
whisk
grill
Directions
Watch how to make this recipe.
Whisk together the lime zest and juice, chipotle, honey and olive oil in a medium bowl.
Add the tomatoes, onion and cilantro and mix until combined. Season with salt and pepper, to taste.
Heat grill to high.
Brush the lobster flesh with some of the canola oil and season with salt and pepper, to taste. Put on the grill, flesh side down, and grill until slightly charred and just cooked through, about 5 minutes.
Remove the meat from the shell and coarsely chop.
Put the chopped lobster into a bowl, along with the green onions and mix to combine.
Put the tortillas on a flat surface and evenly divide the cheese over the surface. Put a few heaping tablespoons of the lobster in the center. Fold the tortillas over, brush the tops with oil and grill, oil side down, until slightly charred, about 1 minute.
Brush the top side of the tortillas with oil, flip over and continue grilling until slightly charred and cheese just melts. Arrange the tortillas on a serving platter and garnish with cilantro.
