Lobster Tacos
Chef Brian Massie of Fix at the Bellagio-Las Vegas, NV
Adapted by StarChefs

Yield: 8 Servings

Ingredients:

• 1 ½ pound lobster
• ½ small red onion, minced
• 1 teaspoon garlic, diced
• 2 teaspoons olive oil
• 1 grilled mango, diced small
• Juice and zest of 2 limes
• Salt and pepper to taste
• 8 mini tacos shells (wonton skins fried and molded)
• 1 Tablespoon chopped cilantro

Method:
Bring water in a large stockpot to a gentle boil. Drop whole lobster in boiling water and simmer for five to six minutes. Remove and cool. Remove tail from the head. Using a sharp chef's knife, split the tail lengthwise, with the shell attached. Crack and clean the claw meat. Dice the tail and claw meat in small pieces and reserve for taco mixture.

Place onion and garlic in a medium-sized sauté pan and sauté in olive oil. Remove from heat.

In a large mixing bowl, combine the diced lobster and sautéed onion and garlic mixture with the mango, lime juice, salt, and pepper. Place into small taco shells, and garnish with chopped cilantro and lime zest.