Taco Temptations: 40 Tantalizing Mini Taco Recipes by Angel Burns

Author:Angel Burns [Burns, Angel]
Language: eng
Format: epub
Published: 2019-08-10T22:00:00+00:00

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Instructions:

1. First, prepare the taco shells. Preheat the oven to 350 degrees F.

2. Arrange a wire baking rack over a cookie sheet and put to one side.

3. Using a round, 3” cookie cutter, make 12 circles from the tortillas. Set the scraps to one side.

4. Wrap the circles in a clean, damp tea towel and warm in the oven until pliable, this will take no more than 2 minutes or so.

5. Brush both sides of the circles with oil and sprinkle with a little salt.

6. To shape the shells: Invert the circles and fit them between the grates of the oven baking rack to bend into a taco shell shape.

7. Bake the tortillas for 12-15 minutes, until crisp.

8. Next prepare the lobsters using the water baking method.

9. Heat the oven to 350 degrees F.

10. Using sharp kitchen scissors while leaving the tin in place, cut the lobster tails down the middle of their backs.

11. Place the tails on an aluminum foil-lined baking sheet and bake in the oven for between 15-20 minutes, or until a meat thermometer inserted in the center of the lobster registers 140-145 degrees F.

12. Take the lobsters out of the oven and submerge in a bowl filled with iced water.

13. Reduce the oven temperature to 325 degrees F.

14. When the lobsters are sufficiently cool enough to handle, take the meat out of the shells, and transfer to the fridge until needed.

15. Using aluminum foil, line a baking sheet.

16. In the meantime, in a bowl combine the mayonnaise with the mustard, celery, chives, fresh lemon juice, and salt.

17. Remove the lobster meat from the fridge and fold into the mayonnaise mixture.

18. Add shredded lettuce to each shell.

1. Spoon 2 tablespoons of lobster mixture on top of the lettuce.

2. Garnish with chives and serve with wedges of lemon.

*To yield 12 ounces of cooked lobster meat you will need to purchase 3 (8 ounce) lobsters

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