Recipe for Crispy “Buffalo” Lobster Tacos
Crispy “Buffalo” Lobster Tacos
Serves 4 (2 tacos each)
Chef Steve Floyd, Brigantine Family of Restaurants
1 pound cold water lobster tail meat
8 corn tortillas
8 ounces shredded red cabbage
8 ounces shredded cheddar
4 lime wedges
8 ounces salsa fresca, recipe below
8 ounces home-made spicy ranch, recipe below
1 recipe tempura batter, recipe below
2 cup olive oil
4 ounces Frank's RedHot Sauce- Original
4 ounces clarified butter
Preheat olive oil to 350 degrees in mini deep fryer or deep sided pot.
Chop lobster into even pieces and place into a bowl with tempura batter and coat well. Drop individual pieces of lobster into fryer and cook for 3-4 minutes.
While lobster is cooking, heat tortillas and divide onto 4 plates.
In a small bowl mix Frank's hot sauce and clarified butter, as lobster comes out of the oil, immediately toss and coat well.
In each tortilla, layer 1 ounce red cabbage, 1 ounce salsa fresca, 1 ounce spicy ranch, 1 ounce cheese and top with evenly divided “Buffalo” lobster meat. Garnish with a lime wedge and serve hot. Delicious!
Tempura Batter Mix-
1/3 cup corn flour
1/3 cup corn starch
1/2 cup ice cold water
1 tablespoon baking soda
1 each egg
1 teaspoon salt
Mix well and use immediately.
Home-made Spicy Ranch Sauce-
1 clove garlic
1/4 teaspoon kosher salt
1 cup real mayonnaise
1/4 cup Frank's RedHot sacue – Original
1/4 cup Italian flat-leaf parsley leaves, minced
2 tablespoons fresh dill, minced
1 tablespoon minced fresh chives
1/2 teaspoon ground black pepper
1/2 cup buttermilk
salt as needed
Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.
In a bowl, combine the garlic paste, mayonnaise, hot sauce, parsley, dill, chives and black pepper. Add the buttermilk and mix to combine, tasting frequently and adjusting seasonings as needed.
Salsa Fresca-
4 ounces chopped tomato
4 ounces chopped onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
1 teaspoon lime juice
1 teaspoon salt
Mix well.
