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Chef Clay Conley's Lobster Tacos and Mango Salsa

by Lisa
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lobster tacos mango salsaMarinated Maine Lobster:
4 - 3 oz lobster tails, raw
4 tablespoons blended oil
2 teaspoons garlic, chopped
1 teaspoon ginger, chopped
1 teaspoon cumin
4 oz aji panca
2 tablespoons white wine vinegar

Sauté garlic and ginger in one tablespoon of oil in a skillet over medium heat. Add cumin, aji panca and vinegar and allow to cool. Transfer to a blender and emulsify the remaining oil over medium speed. Mix with lobster tails and marinate 6-18 hours.

Bacalao:
8 oz salt cod, soaked for 24 hours with three water changes
8 oz regular cod
1 quart milk
3 tablespoons extra virgin olive oil
1 leek, chopped
3 cloves garlic, chopped
1 cup heavy cream
2 potatoes, cooked and riced

Bring milk to a boil over medium heat. Poach the salt cod until soft and flaky, about 15 minutes. Remove. Then add the fresh cod to the milk and poach. When flaky, remove. In a sauté pan add EVOO, leeks and garlic and cook over very low heat until soft. Add cream and reduce until thick. Fold in potatoes and fish and adjust seasoning. Keep warm.

Mango Salsa:
1 mango, diced small
2 tablespoons red onion, minced
1 teaspoon jalapeno, minced
2 tablespoons chopped cilantro
1 tablespoon red pepper, minced
Juice of one lime

Mix all ingredients and let sit for flavors to meld.

Final:
8 4” soft flour tortilla
8 4” crispy corn tortillas
Picked cilantro leaves
2 tablespoons butter, melted

Over a wood fire, grill marinated lobster tails until cooked. Remove from heat and chop. Keep warm in melted butter. On the center of a warmed flour tortilla slather 1 tablespoon of bacaloa over the entire surface. Place the crispy corn shell inside and “glue” the two tortillas together with the bacaloa. Place the grilled lobster in the corn shell and garnish with the mango salsa. Top with cilantro leaves.

Wine Pairing: Cuvaison Chardonnay, Napa Valley

- Recipe courtesy of Buccan

 

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