Senor Frog’s, Myrtle Beach, S.C.
Yield: 3 tacos
Corn 1 1/2 oz.
Olive Oil 5 Tbsp.
White onion, diced, divided use 1
Garlic, minced 1 clove
Lobster meat, cooked and chopped knuckles and tail 4 oz.
Lime juice 1 1/2 oz.
Lime wedges 3
Salt and Pepper as needed
Poblano Chile, peeled and diced 1
Cream 1 oz.
Corn tortillas, fried in the shape of a cone 3
Iceberg Lettuce, sliced as needed
Ranch dressing 4 Tbsp.
Guacamole as needed
Mexican rice as needed
Cook corn with olive oil; add 3/4 onion and garlic; saute.
Add lobster and lime juice; season; cook until lobster is heated through. Add poblano chile and cream; simmer.
Fill tortilla cones with lobster meat; garnish with lettuce, ranch dressing and remaining chopped onion.
Serve tacos with sides of Mexican rice, guacamole and lime wedges.