Lobster & Rib Eye Tacos
Serves: 2
Total: 1H
Prep: 30M
Cook: 30M
5.0
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Recipe Preparation
- 1 lobster tail
- 1 ribeye steak
- 1/4 cup butter
- 1 tbsp steak seasoning
- 1 green chili pepper
- 1 tbsp scallions, chopped
- 3 tbsp mayonnaise
- 3 tbsp sour cream
- 1 tsp minced garlic
- 2 tsp paprika
- 1 tbsp red wine vinegar
- 1/2 white onion
- 1 cup tempura flour
Step Description
1
Prepare the Sauce: Dice the green chili and scallions. Mix with mayonnaise, sour cream, minced garlic, paprika, and red wine vinegar. Season with salt and black pepper to taste.
2
Crisp the Onions: Soak the white onion slices in milk. Season with salt and paprika and let sit for 10 minutes. Drain, coat with tempura flour, and deep-fry in 320°F (160°C) oil until golden brown.
3
Making the Steak: Pat the steak dry and season with steak seasoning and olive oil. Heat a skillet and cook the steak. Make sure you use a ThermoPro TempSpike Plus Truly Wireless 600-ft Meat Thermometer to sear the steak to its ideal temperature. Insert the probe into the center of the steak, and set the target to 135°F (57°C). It will notify you when it is done.
4
Cook the Lobster: Boil the lobster tail in hot water for 2 minutes, then transfer it to an ice bath. Remove the shell and cook the lobster in the same skillet used for the steak.
5
Assemble the Taco: Heat the tortilla in a dry skillet. Assemble in the following order: steak, lobster, sauce, and crispy onions. Serve immediately.
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