The Meals Around the Holiday Meal: Serve Blumer’s Lobster Tacos as a Counterpoint

Bob Blumer's lobster tacos
Bob Blumer's lobster tacos

Tired of eating Holiday Leftovers? We recommend Bob Blumer’s Lobster Tacos to reset fatigued palates

Please, no more turkey and gravy and tryptophan crashes. Give me some energizing south-of-the-boarder zing to brighten a winter day – and pair it with the hedonistic pleasure of eating lobster. Now that’s a reset! The other bonus is that tacos are finger food, so how nice is a meal that doesn’t create another pile of dishes in the sink.

This is the sixth installment of Blumer’s ‘Pescatarian Holiday’ 2021 recipes series with Lloyd Cellars. If you’d like to see all of his ‘Pescatarian Holiday’ recipes, we invite you to scroll through our Online Recipes section. Shop our Online Store or utilize our Store Locator for local shopping!


Purchase Our ‘Flavor Bomb’ Gift Collection Featuring Blumer’s Latest Cookbook & Four Wines

Bob Blumer's lobster tacos

Bob Blumer’s Lobster Tacos

Bob Blumer

A south-of-the-border inspired Maine course 🙂

Prep Time 30 mins
Cook Time 4 mins

Course Main Course
Cuisine Mexican

Servings 4 Tacos

Ingredients

  

  • 2 lobster tails roughly 4 – 6 ounces each
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • 3 ounces best-available butter (about 3/4 of a stick)
  • 1 clove garlic minced
  • ½ cup cilantro minced, divided
  • ½ jalapeno chili ideally red for color, stemmed, seeded and minced
  • zest of 1 lemon + 3 tablespoons juice divided
  • zest of 1 orange
  • 4 medium size roughly 6-inches flour or corn tortillas
  • 2 ripe avocados
  • 2 green onions sliced finely
  • Your favorite salsa or hot sauce
  • 1 lime quartered for serving

Instructions

 

  • Use a heavy sharp knife to cut the lobster tails in half. (Place your knife on the end where the flesh is exposed and cut down through to the tail.)
  • Brush the exposed flesh with oil and season with salt and pepper. Reserve.
  • In a small pan, over medium heat, melt butter. When it starts to bubble, add garlic, half of the cilantro, jalapeno, citrus zest and 1 tablespoon lemon juice. Stir for 1 minute, then remove from heat and reserve.
  • Half and pit avocados. In a medium bowl, mash avocado with 2 tablespoons lemon juice, the remaining cilantro and the green onion. Season to taste with salt and pepper. Reserve.
  • Preheat grill to medium/medium-high direct heat, or heat a heavy skillet to medium-high.
  • Place lobster tails cut-side down on grill or pan and cook for 4 minutes. Flip, and baste generously with butter mixture. Cook for 2 more minutes, or until tails are cooked throughout.
  • As the tails are cooking, burnish the tortillas on the grill or stovetop until toasted.
  • Spread avocado mixture and salsa over each of the tortillas, then place lobster tails, in their shells, overtop. Instruct the diners to pull their own lobster meat.

Notes

Either or: Serve 4 as an appetizer or 2 as a main

Shopping tip: Frozen lobster tails are not as expensive as you might imagine, and are available in the fish section of many large grocery stores.
 

Keyword Bob Blumer, Lobster, Tacos

Gastronauts, Pescetarians & Barbie Agree, Lloyd Chard is the Bomb!

Grilled Lobster Tails with Citrus-Infused Butter

Don’t let Barbie tempt you, this blog feature is about Bob Blumer’s lobster recipe, not shrimp!

If you haven’t heard the rumor swirling around the Napa Valley, winemaker Rob Lloyd is a pescetarian. This may have been why Rob selected our next recipe ‘Grilled Lobster Tails with Citrus-Infused Butter’ by Gastronaut and ‘Flavorbomb‘ cookbook author Bob Blumer in Part II of our five-part Holiday Series. Read Part I…

Blumer has long been known for his surreal recipes that look like, say, a flower pot, yet turns out to be a to-die-for salad. Humor has also been a signature of Blumer’s culinary artistry. On one occasion, a couple of years back, Blumer served up his famous ‘Shrimp on the Barbie’ recipe at a Napa Valley dinner to appease Rob’s pescetarianism ways. The guests were quite amused and then sated by the pure deliciousness of the dish!

For our Holiday Series, we’re taking the crustacean-theme up a couple of notches with Blumer’s grilled lobster recipe. As Blumer says, “Nothing says decadence like grilled lobster tails basted with a cilantro-chili-citrus butter.”

Of course, we’re pairing the dish with the equally decadent Lloyd Cellars 2019 Carneros Chardonnay! Order your Chardonnay now…

Gastronaut Bob Blumer's Lobster Tails

Grilled Lobster Tails with Citrus-Infused Butter

Gastronaut Bob Blumer

Paired with Lloyd Cellars 2019 Carneros Chardonnay

Prep Time 20 mins

Course Main Course
Cuisine American

Servings 4 People

Equipment

  • Grill

Ingredients

  

  • 4 lobster tails
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper To taste
  • 3 ounces best-available butter about 1/3 of a cup
  • 1 clove garlic minced
  • ¼ cup cilantro minced
  • 1 red jalapeno chili stemmed, seeded and minced
  • zest of 1 lime + 1 tablespoon juice
  • zest of 1 lemon + 1 tablespoon juice
  • zest of 1 orange

Instructions

 

  • Using a heavy sharp knife, cut the lobster tails in half. Place your knife on the end where the flesh is exposed and cut down through to the tail. Alternatively, you can butterfly the tail by cutting through the top shell and the flesh, but not through the bottom shell.
  • Brush all of the exposed flesh with oil and season with salt and pepper. Reserve.
  • In a small pan, over medium heat, melt butter. When it starts to bubble, add garlic, cilantro, jalapeno, citrus zest and juice. Stir for 1 minute, then remove from heat and reserve.
  • Preheat grill to medium/medium-high direct heat, or heat a heavy skillet to medium-high.
  • If you have halved the tails, place cut side down on grill or pan and cook for 4 minutes. Flip, and baste generously with butter. Cook for 2 more minutes, or until tails are cooked throughout.
  • If you have butterflied the tails, place cut side down on grill or pan and cook for 4 minutes. Flip, and baste generously with butter. Cook for 4 more minutes, or until tails are cooked throughout.
  • Serve immediately with remaining butter.

Notes

Fresh and frozen lobster tails can be sourced year-round at Kolikof.com

Keyword Chardonnay, Lloyd Cellars