Lobster Taco Recipe from Paul Templeton

Ingredients

• Cooked lobster meat from Newfoundland Lobsters
• Corn tortillas
• Red cabbage coleslaw
• Pico de gallo
• Cayenne Mayo
• Fresh cilantro
• Fresh jalapeño
• Lime wedges

The Process

Coleslaw 

1. Slice the red cabbage thin as you can, for one large cabbage add:

• 1/2 teaspoon salt, 1/2 teaspoon sugar, 2 teaspoon lime juice.

Pico

1. Dice 1 red onion
2. Dice 2 tomatoes
3. Mince one fresh jalapeño
4. Chop fresh cilantro
5. Mix all ingredients in a bowl with 1/2 teaspoon of salt and juice from one lime.

Cayenne Mayo

1. Mince 1 small clove of garlic
2. 1/4 teas spoon of Cayenne
3. 1 cup of mayonnaise
4. Fold together until completely combined.

MAKE THE TACO:

Warm your tortillas on a skillet or grill, once soft enough to fold top with:

• Red cabbage coleslaw
• Cooked lobster
• Pico de gallo
• Cayenne mayo

Garnish with fresh cilantro and sliced fresh jalapeño. Serve with a lime wedge!

"The sight of Newfoundland Lobster sends my thoughts to family and friends. A meal with lobster is special, the excitement that follows the mention is contagious. There is a wonderful brightness that lights up one's face when they take that first bite. I’m truly thankful for happiness It provides when I share it with those around me."

- Paul Templeton