Ingredients:

  • 1 lb fresh lobster meat (claws and knuckles), chopped into bite-sized chunks
  • 3 tbsp unsalted high-quality butter
  • 2 cloves garlic, smashed
  • 1 tsp smoked paprika
  • salt and cracked black pepper to taste
  • 2 cups shredded purple and green cabbage
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • 1 tsp honey or agave nectar
  • 1/4 cup Mexican crema or sour cream
  • 1 tsp sriracha or hot sauce
  • 8 small corn or flour tortillas
  • 1 avocado, thinly sliced

Instructions:

  1. Combine 2 cups cabbage, cilantro, 1 tbsp lime juice, and 1 tsp honey in a bowl. Toss until the cabbage looks glossy.
  2. Stir 1/4 cup crema with 1 tsp sriracha. Set aside to let the flavors marry.
  3. Heat 3 tbsp butter in a skillet over low medium heat. Wait until it begins to foam slightly.
  4. Add 2 smashed garlic cloves and 1 tsp smoked paprika to the butter. Cook for 1 minute until the kitchen smells like a smokehouse.
  5. Add the lobster chunks to the butter. Cook for 3-4 minutes, turning gently, until the meat is opaque and shimmering.
  6. Use a gas burner or a dry pan to heat 8 tortillas. Look for small black spots and a flexible texture.
  7. Place a generous heap of slaw on each charred tortilla.
  8. Divide the buttered lobster meat among the tortillas. Drizzle any remaining pan butter over the meat.
  9. Top with avocado slices and a zig zag of sriracha crema. Serve immediately.