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Grilled Lobster Aguachile
Total 1 hour and 15 minutes
Active 75 mins
Makes 8 tostadas
Special Equipment
a tortilla press
Special Equipment
a tortilla press
Ingredients
For the Marinade and Lobster
For the Aguachile
Tostada Shells
Corn Tortillas
Directions
- For the marinade and lobster: In a mortar and pestle or a small food processor, purée the achiote, garlic, lime juice, salt, and black pepper. Set aside.
- Using kitchen shears or a sharp knife, split the tails in half lengthwise. Brush the lobster with the marinade. Allow the lobster tails to marinate for 30 minutes.
- Prepare a grill or grill pan for medium heat. Drizzle the lobster tails with the oil and grill, meat-side down, until deep golden grill marks form, about 6 minutes. Flip the tails and cook until just cooked through, another 5 to 10 minutes. Bubbles should start to form around the tail meat.
- Meanwhile, for the aguachile: In a blender, combine the onion, cilantro, poblano, lime juice, and salt. Blend until finely chopped and bright green. Add water until you have a loose sauce. Purée until smooth.
- Remove the lobster from the shell and cut the meat into 1/2-inch pieces. Drizzle with 1/4 cup of the aguachile and toss to coat. Serve the aguachile with the tostada shells, extra sauce, and cucumber and pickled onion.
- Tostada Shells
- Line a plate with a paper towel. Heat a medium skillet over medium-high heat. Add enough oil to the pan to come up about 1 inch. Heat the oil until the edge of a tortilla sizzles immediately when dipped in the oil. Once hot, slide a tortilla into the oil and fry until golden-brown and crispy, about 1 minute per side. Use tongs to transfer the crispy tortilla to the paper-towel-lined plate and season with a pinch of salt. Continue with the remaining tortillas, adjusting the heat as needed.
- Corn Tortillas
- Place the masa harina in a medium bowl. Slowly add the water while mixing with your hands until it is a moldable consistency. It should form a ball but not be sticky. Once the dough has come together, shape it into balls about the size of Ping-Pong balls. Place each ball into a tortilla press and press until flat.
- Heat a griddle over medium heat. Brush the hot pan with some oil to coat the pan if needed. Place a tortilla on the griddle and cook until it begins to puff and has a few lightly browned spots, about 1 minute. Flip the tortilla and cook on the other side until lightly browned and cooked through, 1 to 2 minutes more. Repeat with the remaining tortillas.
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