Asian Lobster Tacos

This month, try this easy-to-make, visually striking, and exquisite dish made with lobster, chives, avocado, tofu, yuzu juice, sweet chili sauce, and gold flakes to make your nights shine!

• 2 pcs. Wonton shells
• 2 oz. Cooked lobster
• 4 pcs. Chop chives
• ½ oz. Micro greens
• 1 pc. Lemon
• 2 pcs. Aji Amarillo
• 2 oz. Hellman’s Mayonnaise
• 1 pc. Beet
• 250 ml. Sweet chili sauce
• 1 pc. Avocado
• 1 pc. Cilantro
• 50 ml. Yuzu juice
• ¼ oz. Tofu
• Edible gold flakes for garnish (optional)

Aji Amarillo aioli: Remove the seeds from the Peruvian Aji Amarillo and boil in hot water for 15 minutes. Once it cools down, blend it along with 1 oz. of the Hellman’s Mayonnaise.
Beet sauce: Blend the beet with all of the sweet chili sauce and the remaining Hellman’s Mayonnaise.
Avocado puree: Blend the avocado and cilantro juice and set aside.
Yuzu Tofu: Blend tofu and Yuzu juice and set aside.

Step 1 – Chop up the cooked lobster and chives. Then mix together with Aji Amarillo Aioli.
Step 2 – Fry the wonton shells in order to make them crispy. Then fill them with the lobster mix from step 1.
Step 3 – Pour the three sauces remaining of avocado puree, yuzu tofu, and beet sauce on top of the lobster mix inside the stuffed wonton shells.
Step 4 – Spread some micro greens and gold flakes as a garnish on top of the tacos. Finally, cut the lemon in half, then in a V shape to make a stand for each taco, and enjoy!

By Executive Chef Victor Vargas
Myn-Tu |