These lobster tacos make great appetizers with taco shells made from won ton wrappers! You can make them full size as well for a meal using regular corn tortillas.
4 Lobster tails, steamed
1 stalk celery, diced
1 c. chipotle cream
Freshly-ground black pepper, to taste
½ c. sour cream
½ c. mayonnaise
3 t. chipotle pepper, canned in adobo sauce, seeded and chopped
1/2 teaspoon ground cumin
1 Tablespoon fresh cilantro, chopped
2 ripe avocadoes
2 t. lemon juice
½ medium onion, diced
¼ t. garlic salt
2 T. mayonnaise
1 package won ton wrappers
Vegetable oil for frying
To make chipotle cream: Combine all ingredients in a small bowl and whisk until smooth.
To make lobster salad: Cut open the lobster shells with a sharp knife and remove the lobster meat. Cut the lobster meat into bite-sized chunks. Place in a medium bowl and add celery, 1 c. chipotle cream and black pepper to taste. Stir to combine.
To make guacamole: Halve avocadoes, remove seed and use a spoon to scoop out the pulp. Place in a small bowl and mash with a fork. Add lemon juice, onion, garlic salt, and mayonnaise. Set aside.
Using a 2-inch round cookie cutter or the bottom of a glass, cut the won ton wrappers into circles. Heat vegetable oil for frying. Place the won ton rounds into the oil, 2-3 at a time. Using two forks, gently fold them in half in the oil and allow to cook for 6-8 seconds. Remove and drain. Continue folding and frying the rest of the won ton wrappers. To assemble: Place a small amount of shredded lettuce in the won ton “taco shell.” Add a generous tablespoon of lobster salad. On a plate, place four small mounds of guacamole (about 1 T. each). Set the lobster tacos onto each mound to keep it upright and serve. Makes 30 appetizers.