at the Bellagio
3600 Las Vegas Blvd. S.
Las Vegas, NV 89109
Chef Brian Massie of Fix at the Bellagio-Las
Adapted by StarChefs
- 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
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.