- 1 package OLE flour Tortilla soft taco
- 1 lb. Lobster
- 1 Diced onion
- 2 Minced garlic
- ½ cup Tomato pure
- 1 can boiled beans
- ¼lb chopped bacon
- 2 diced tomato
- 3 Chopped serrano Chile
- Chopped cilantro
- Chicken broth
Fry the rice in a pan with little butter until it barely starts to brown. Then add some diced onions and a couple of minced garlic cloves and stir fry
Them. When the onions are transparent and soft add the tomato pure and
The chicken broth. When the liquid starts to boil season with salt, reduce
Heat to low and cover. Cook until liquid is absorbed and the rice is ready.
Cut the lobster in half, from head to tail. Fry both lobster halves in their shell,
With some butter in a pan meat side firs. When the meat browns, turn them
Remove from pan and reserve.
Step 3 – MAKE SALSA
Mix the tomatoes with the onions, cilantro and serrano Chile, season with salt.
Step 4 –
Fry the bacon in a pan until it starts to brown and its lard starts to melt. Add chopped
Onions and fry them with the bacon until it’s soft and clear. Add the boiled beans and
Mix them well with the bacon and onions and heat until the beans boil, then season
With salt to taste and remove from heat.
STEP 5 –
Take the lobster out of it shell and dip it in the melted butter. Heat the flour tortilla in a pan
Until they start to brown, the add some beans, rice, lobster and top with Mexican salsa.
Serve hot and enjoy