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SUCK ON THESE ANGEL LOBSTER TAQUITOS IT’S GONNA BE A GOOD DAY WHEN YOU MAKE THESE ROLLED UP PIECES OF HEAVEN EVERYONE’S COMING OVER EVERYONE’S GONNA HAVE A NICE TIME!

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INGREDIENTS
Lobster Taquitos
2 Yukon Gold potatoes, peeled, boiled and grated
¼ cup neutral oil
3 lobster tails
Kosher salt and black pepper, to taste
1 cup grated Monterey Jack cheese
4 ounces cream cheese, room temperature
2 tablespoons Al pastor seasoning
12 corn tortillas
Vegetable oil, for frying

Compound Butter
½ pound unsalted butter
1 small sweet pepper, roughly chopped
¼ cup cilantro
¼ cup Al pastor seasoning
1 lime, zested and juiced
Kosher salt and black pepper, to taste

Pineapple Salsa
1 small pineapple, cut into wedges
2 habanero, de-stemmed
2 serrano or jalapeno, de-stemmed
2 small-medium sweet peppers, cut into wedges
1 red onion, cut into wedges
¼ cup neutral oil
Kosher salt and black pepper, to taste
2 limes, zested and juiced
1 lemon, juiced
Splash of vinegar
Splash of water
1 small bunch cilantro

For Garnish
Sour cream
Cotija
Cilantro

COOKING METHOD
1. Preheat oven to 500°F. Line 2 racked sheet trays with foil and set aside.
2. In a medium bowl, add all compound butter ingredients and stir to combine.
3. Place lobster tails on a prepared sheet tray and liberally spread the compound butter over top. Season with salt and black pepper and transfer the lobster tails onto 1 prepared sheet tray. Roast until the lobster shells have turned bright red and the meat is fully cooked through. Remove from the oven and set aside to cool.
4. To the second sheet tray, add pineapple, habanero, serrano, and red onion. Drizzle oil evenly over the top and season with salt and pepper.
5. Roast in the oven until the vegetables and fruit are lightly charred, about TKTK minutes. Remove from the oven and allow them to cool.
6. Transfer the pineapple and vegetables to a blender and add the juice of 2-3 limes, 1 lemon, a splash of vinegar and water and the cilantro. Pulse until a chunky texture is achieved. Transfer to a bowl and refrigerate until fully chilled.
7. While the salsa is cooling, de-shell the lobster tails. Once the shell has been removed, chop the lobster into large pieces and transfer to a medium mixing bowl. Add cooled potato, cheese, cream cheese and additional Al Pastor seasoning. Stir to fully combine.
8. In a large Dutch oven, add 2 inches of oil over medium heat. Bring the oil to 350-375°F.
9. While the oil is preheating, wrap the tortillas in damp paper towels and microwave on 30-second intervals. Once the tortillas are pliable and soft, begin filling them with the lobster mixture.
10. Add several tablespoons of the mixture to the center of the tortilla and quickly roll them into a tight tube. Once the taquitos are rolled, secure the seam side with a few toothpicks, then place several in the preheated oil and fry until golden brown and crisp.
11. Transfer to a paper towel-lined plate, season with salt and continue until all taquitos are fried.
12. Garnish with pineapple salsa, sour cream, and cilantro.

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