1. Roughly chop the lobster. In a pan melt the butter, add the lobster and season with salt. Cook just until heated through; remove from heat. Heat the tortillas in a skillet or on a griddle. Place 1-2 tsp black bean puree on each tortilla. Divide the lobster among the four tortillas. Drizzle the lobster with chile de arbol sauce. Place a thin slice of avocado on top, sprinkle with chopped cilantro and serve. 2. To Make the Black Bean Puree: Cook black bean and onion in water until tender. Add salt and puree until smooth. 3. Chile de Arbol Sauce: Lightly saute the chile, onion, garlic and tomato paste. Add heavy cream and simmer until cooked, approximately 5 minutes. Add salt to taste. Add cilantro and puree until smooth. ---------------------------------------------------------------------------
Nutrition
Ingredients
