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Lobster Roll Mini Taco Boats™

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Lobster Roll Mini Taco Boats™
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 12
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We have Maine and the rest of those states way up there to thank for the delicious-ness that is known as the Lobster Roll. Try our take on your roll by buttering up a taco boat and filling with plump lobster.

Ingredients

2
tablespoons butter, melted
1
teaspoon finely chopped garlic
1
package Old El Paso™ Taco Boats™ mini soft flour tortillas
3
tablespoons mayonnaise
1
teaspoon Dijon mustard
2
tablespoons finely chopped celery
1
tablespoon finely chopped fresh chives
1 1/2
teaspoons fresh lemon juice
1/4
teaspoon salt
12
oz cooked lobster meat, cut into bite-size pieces (from three 8-oz uncooked lobsters)
6
leaves Bibb or butter lettuce, torn to fit boats
Chopped chives and lemon wedges, if desired

Directions

  • 1 Heat oven to 325°F. Line cookie sheet with foil. In small bowl, stir together melted butter and garlic. Lightly brush melted butter mixture on all sides of each boat to coat. Place boats on cookie sheet. Bake 5 to 7 minutes or until warm.
  • 2 Meanwhile, in medium bowl, stir together mayonnaise, Dijon mustard, celery, chives, lemon juice and salt. Add lobster meat, and fold in.
  • 3 To assemble, line inside of each boat with half leaf of lettuce. Fill with 2 tablespoons lobster mixture. Top with chopped chives and lemon wedges. Serve immediately.
Tips  

No chives? Try fresh tarragon leaves for a new flavor twist.

No more pots of boiling water--bake your lobster tails! Heat oven to 350°F. Cut lobster tails down the center of backs with kitchen scissors, leaving tail fin intact. Place tails on cookie sheet lined with foil. Bake 15 to 20 minutes or until meat thermometer inserted in center reads 140°F to 145°F. Remove lobsters from oven, and immediately submerge in large bowl filled with ice water. When cool enough to handle, remove meat from shell, and refrigerate until needed.

Nutrition Information 
No nutrition information available for this recipe
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