I know, I know, it probably seems like Texans eat everything in tacos, but before you cast aspersions on our cuisine, let me tell you how this meal came to be. It was one of those Wednesday’s, you know the ones, where you’re sick and tired of figuring out what to have for dinner and there really isn’t much in the frig, so you open the freezer door and stare at the contents, sighing heavily. And for most of us, this is when you go to plan B…take out, or go out! If you opt for that be sure and check out John’s blog on www.29-95.com in the restaurant section! It’s brand new and all about Houston (29-95 is latitude/longitude for H-town).

As luck would have it there in the freezer were two lobster tails that we had cooked and then made stock from the shells and legs (which is reason enough to buy lobster, especially when H.E.B. has a special on them). We have come to rely on this stock to make soups and other dishes really amazing, like our secret weapon! But we rarely, o.k.,never have had leftover lobster! But since our kids moved away, lobsters aren’t as scarce as they once were! Who knew? Anyway, spying the lobster tails and the corn tortillas, beans,in the frig and the ripe avocado on the counter, I had an inspiration moment. It was very easy, probably sort of healthy and definitely supremely tasty! And I kind of like the decadence of it! The addition of the chipotle/garlic white sauce made these top out the yum-ometer!!

Lobster Tacos

2 cooked lobster tails
lettuce, tomatoes
corn tortillas
splash of olive oil

Place thawed lobster tails in foil packet and place in 350 oven while you prepare the rest of the meal. If the tails are frozen place in a sealed plastic bag in a bowl of water to thaw and the proceed as stated above(don’t microwave thaw…they will become rubbery and inedible!).

Chop lettuce and tomatoes and prepare white sauce while waiting for lobster to heat.

In a skillet, add splash of olive oil and heat on high, when it is hot, quick flip corn tortillas, one at a time leaving about 45 seconds on a side. It might be 1 minute, but don’t leave it too long or they will be crispy instead of nicely pliable. Take tortilla out and fold laying it on paper towels which blots the oil. Fill with heated sliced lobster tail pieces and top with shredded lettuce and chopped tomatoes, finishing with chipotle garlic white sauce. Serve immediately with beans, Spanish rice and guacamole. A margarita or Tecate goes well with it, too!

Chipotle-Garlic White Sauce

3/4 cup Greek yogurt
2 cloves garlic, finely diced
2-3 chipotle peppers (I used canned rather than dried because the texture is better in the sauce)

Finely dice garlic and peppers. Mix thoroughly into the yogurt and allow to come to room temperature. Serve on top of tacos. This sauce may be kept in refrigerator for 1-2 days and goes well on fish, salad, crackers, you name it!