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Lobster Aguachille

Lobster Aguachille

I could write a book on the heartfelt virtues of grilled lobster in my family. My dad was the 3rd generation of Lobster fisherman in our family. My first memory eating lobster was out with Dad and the fisherman while pulling lobster traps in the mangrove estuary l they called home. The lobster was simply grilled and unforgettable.

Today at home in Mexico, lobster appears in myriad ways in our families cuisine. In this riff I combine my memory of smokey and sweet grilled lobster with a bright fresh salsa and my dads black beans.

All wrapped up in a warm tortilla, these lobster tacos are sure to bring smiles and joy with each bite. Buen provecho!

As seen on Big Sky Kitchen Season 2, Episode 3 | Mexican Street Food. Stream on Max and @discoveryplus! @StreamOnMax #MagnoliaNetwork.

Lobster Aguachille

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Ingredients

For the Marinade

1 tablespoon achiote paste
6 garlic cloves, chopped, about 2 tablespoons
1/2 teaspoon freshly ground black pepper
1/4 cup freshly squeezed lime juice
½ teaspoon Montana Mex Jalapeño seasoning
1/2 teaspoon sea salt
3 (8-ounce) spiny tail lobster tails
1 tablespoon oil

For the Aguachille

1/2 white onion, chopped
2 cup chopped cilantro
1 poblano pepper, chopped into 1- inch pieces, seeds removed
1/4 cup freshly squeezed lime juice
½ teaspoon Montana Mex Jalapeño seasoning
1/2 teaspoon sea salt
1/4 cup water
sliced cucumber and pickled red onions, to serve

Directions

In a mortar and pestle or a small food processor, puree together the achiote, garlic, black pepper, lime juice, jalapeño seasoning and salt. Using kitchen shears or a sharp knife, split the tails in half lengthwise. Brush the lobster with the marinade. Allow the lobster tails to marinate for 30 minutes.
Prepare a grill or grill pan to medium heat. Drizzle the lobster tail with the oil and grill, meat side down, until deep golden grill marks form, about 6 minutes. Flip the tails and cook until just cooked through, another 5 to 10 minutes. Bubbles should start to form around the tail meat.
Meanwhile, in a blender, combine the onion, cilantro, poblano pepper, lime juice and salt. Puree until finely chopped and bright green. Loosen with the water as needed. Puree until smooth.
Remove the lobster form the shell and cut the meat into 1/2 inch pieces. Drizzle with 1/4 cup of the aguachile and toss to coat. Serve the aguachile with tostadas, extra sauce and desired toppings.

Montana Mex

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