Lobster Tacos With Tomatillo Salsa Recipes

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add the cumin seeds and toast, stirring occasionally, about 1 minute; transfer to a bowl. Add the garlic and chiles to the skillet. Cook, turning occasionally, until soft and blackened in spots, about 5 minutes. Transfer to a food processor and let cool. Add the cumin seeds, vegetable oil, 1/4 cup lime juice and the brown sugar and puree until smooth. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer to a resealable plastic bag and add the steak, shaking well to coat. Refrigerate, 1 to 4 hours.
• Soak the onion in a bowl of cold water. Meanwhile, wipe out the skillet and heat over high heat. Cook the tomatillos, turning, until well charred, about 7 minutes. Transfer to a plate and let cool. Remove the charred husks and roughly chop the flesh. Drain the onion. Wipe out the food processor; add the tomatillos, onion, cilantro and the remaining 1 to 2 tablespoons lime juice and puree until smooth. Season with 3/4 teaspoon salt and a few grinds of pepper; set aside.
• Meanwhile, bring the steak to room temperature, about 30 minutes. Preheat a grill to high. Remove the steak from the marinade and shake off any excess. Lightly oil the grill, then grill the steak until charred on the bottom, about 5 minutes. Flip and cook until charred on the other side, 1 to 3 more minutes. Transfer to a cutting board and let rest 10 minutes.
• Warm the tortillas on the grill. Thinly slice the steak against the grain. Double up the tortillas and fill with the steak and tomatillo salsa. Top with cheese and radishes.

Steps:

• Combine cumin, 1 teaspoon salt, cayenne and garlic in a mortar or small food processor. Pound or process to a paste. Stir in 1/2 tablespoon oil. Dry fish. Rub with 1 tablespoon oil. Cut 3 to 4 diagonal slashes on each side. Use half the spice paste to rub into slashes and cavity of fish. Set aside 30 minutes to 1 hour.
• Heat broiler. Broil chiles, tomatillos and onion until browned. Remove stems and seeds from chiles, and skin and cores from tomatillos. Place in food processor with broiled onion, cilantro and remaining spice paste. Pulse until fairly fine. Add allspice, remaining olive oil and salt to taste. Set aside.
• Turn oven to 500 degrees. Place fish on a foil-lined baking sheet and bake 15 minutes. Turn off oven. Leave fish 10 more minutes or until ready to serve, up to 45 minutes more. Peel off skin, remove bones and place chunks of fish on serving platter. Drizzle with juice of lime. Steam tortillas or microwave them for 1 minute, wrapped in damp paper towels.
• To serve, spread a little salsa on tortillas, add pieces of fish, more salsa and dollop of sour cream. Roll to enclose.

Steps:

• To make Salsa: Saute tomatillos and onions until brown in olive oil, about 1 minute. Transfer to food processor, adding remaining ingredients. Puree until smooth. To make Taquitos: Mix cheeses, garlic, cilantro, onion, bread crumbs and spices in mixing bowl. Transfer small batches into food processor and puree until smooth, transferring each batch into a second mixing bowl until all has been pureed. Add lobster meat and mix thoroughly. Heat about 1/4 inch oil in a saute pan. One by one, dip tortillas into hot oil for one second, just to soften. Allow to cool, then add 1/4 cup lobster mixture. Roll into taquito and hold together with a toothpick. Repeat process till all mix is gone. Fry in saute pan with oil about two minutes until crunchy. Top with tomatillo salsa. This recipe yields 18 taquitos.