Smoked Lobster Aguachille

Instructions

1. Set smoker to 300F.

2. Cut the lobster tails lengthwise along the shell, and loosen the meat, but keep it in the shell. Season with salt and pepper and place the lobster into the smoker for about 25 minutes or until fully cooked. Once done, remove from the smoker and take the lobster meat out of the shell. Slice into rounds.

3. While the lobster smokes, peel the cucumber and thinly slice into rounds. Cut the red onion in half and thinly slice. Cut the radish into thin rounds.

4. To make the aguachille, cut the avocado in half, scoop or squeeze out the flesh of half the avocado into a bowl or large measuring cup. Roughly chop the cilantro and add to the bowl, along with the cans of green chilies, and lime juice. Use an immersion blender to blend until incorporated, add the cup of water and season with salt. Continue to blend until smooth, but you can still see little bits of cilantro. Set aside.  

5. Place a cast iron pan on the elevated rack and add about an inch of oil. Let it heat up and then fry your tortillas, flipping occasionally, until golden and crispy, about 1-2 minutes a side.

6. To build, pour the aguachille into a shallow bowl to coat the bottom, smooth out with a spoon if needed. Place the sliced cucumber on top in slightly overlapping rows, place the radish slices around the cucumber slices and then add the sliced onions in the centre of the cucumbers and the chopped lobster on top. Garnish with chopped cilantro and place the crispy tortillas on the side of the bowl, standing up.

7. Take a tortilla and spoon on some of the lobster, cucumber, radish, onion and the aguachille, to get a bite of everything, and enjoy.