Prep Time
10
minutes
Cook Time
12
minutes
Makes
6 - 8
servings
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Street Tacos Flour Tortillas
Learn MoreIngredients
Mission Street Taco Flour Tortillas
2
lobster tails (about 8 oz. in size)
water
1
teaspoon sea salt
SAUCE
¼
cup mayonnaise
½
tablespoon lemon juice
½
tablespoon minced parsley
¼
tablespoon srircha
pinch of cayenne
TACOS
½
cup romaine, sliced thin
¼
cup fresh parsley
black pepper
Instructions
Step 1
In a large pot, bring water to a boil. Add salt and lobster tails. Boil 10-12 minutes until the shells turn red.
Step 2
While the lobster is cooking, make the sauce. Combine mayonnaise, lemon juice, parsley, sriracha, pepper and cayenne in a small bowl and whisk together until smooth.
Step 3
Once lobster is finished cooking, use tongs to remove them from the pot and set aside to cool.
Step 4
When they’re cooled enough to handle, strip the meat from the shell. Chop roughly into 1/2″ pieces.
Step 5
Add chopped lobster to a bowl and pour the sauce over. Stir together until the lobster is well-coated. Scoop about 1/4 cup of the lobster mixture into the tortillas. Top with fresh parsley and romaine and enjoy!
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