Method
Chipotle Crema: In a medium bowl, mix together sour cream, chipotle peppers, chopped basil, scallions, 1 clove of garlic, shallots and juice from one lime. Set aside.
Pineapple Pico de Gallo: In another medium bowl, mix together pineapple, tomato, red onion, jalapeno and 1 clove of garlic. Set aside.
Mango Cabbage Slaw: Slice cabbage down the middle. With the cut side down, slice into 1/2 cm (1/4 inch) pieces. In a blender, combine two peeled mangoes and 1/2 cup canola oil. Blitz until fully incorporated and smooth. If too thick, simply thin out with a teaspoon of water at a time. Season to taste. Combine with sliced cabbage and reserve cold.
To take the corn tortillas to the next level, turn barbeque on high and place the tortillas flat on the hottest part of the grill, turning with tongs. Keep a close eye on them as they burn fast, but you want to have some charred marks.
Heat oil and 2 tbsp of butter in a frying pan over medium heat. Cook Clearwater Norway Lobster Clusters for approximately 4 to 5 minutes. Finish with a twist of lime and kosher salt.
Assemble the Tacos: Place 1 tablespoon of Chipotle Crema on the charred corn tortilla. Top with Clearwater Norway Lobster Clusters, followed by Pineapple Pico and Mango Slaw. Repeat with remaining tortillas.
Dig in, get messy and enjoy!
View the video with Chef Andy making Norway Lobster Tacos.
