4 days ago
2
Prep time: 1 hour and 20 minutes, plus resting time
Cook time: 30 minutes
Serves 6.
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Ingredients
250g butter, chopped
3 raw lobster tails, peeled
2 tsp olive oil
2 tsp lemon juice
200g guanciale, cut into 1cm dice
2 large avocadoes, chopped
1 tbs lime juice
2 Lebanese cucumbers, seeded, thinly sliced lengthways
Coriander leaves and thinly sliced red chilli, to garnish
Tortillas
375g plain flour
1/2 tsp salt
80ml vegetable oil
80ml warm water
extra plain flour, for dusting
Pickled onion
125ml red wine vinegar
2 tbs caster sugar
1/4 tsp yellow mustard seeds
1 large red onion, thinly sliced
Method
1. To make tortillas, process flour, salt and oil to form crumbs. Add water and pulse to form a dough.
2. Knead dough on a lightly floured surface until smooth. Wrap in cling film and set aside for 30 minutes.
3. To pickle onion, heat vinegar, sugar and mustard seeds in a small saucepan over low heat until sugar dissolves and mixture is hot. Remove from heat and add onion. Set aside to cool and pickle. Drain to serve.
4. Meanwhile, melt butter in a small saucepan over medium heat. Add a lobster tail and cook for about 5 minutes or until lobster flesh is opaque and just cooked through. Remove and set aside. Repeat with remaining lobster tails.
5. Slice lobster tails into 5mm thick slices. Just before serving, toss with the olive oil and lemon juice. Season.
6. Heat a non stick frying pan over high heat. Cook guanciale until browned and crisp. drain on paper towel.
7. Blend or process avocadoes and lime juice until smooth. Season.
8. Cut rested tortilla dough into six portions and roll each portion into a 20cm round.
9. Heat a heavy based frying pan over high heat. Add a tortilla and cook until puffed up and browned. Turn and cook until browned again. Transfer to a plate and cover with a tea towel to prevent it drying out. Repeat with remaining tortillas.
10. Arrange tortillas on serving plates. Top with cucumber, lobster, pickled onion and guanciale. Spoon or pipe on avocado puree. Garnish with coriander leaves and thinly sliced red chilli.
English (US) ·