Lobster Taco with a Grilled Corn & Black Bean Salsa

Grilled Corn & Black Bean Salsa
2 limes, zested & juiced
4 ears of Sweet Pearl corn, shucked, oiled & grilled
1 cup cooked black beans
3 Beefsteak tomatoes
1/2 small red onion, diced
2 tb honey
1/2 cups cilantro
2 tb rice vinegar
1/4 c canola oil
Salt & pepper to taste


Lobster Taco
2 1/2 lbs Lobster, parboiled & split in 1/2 length wise
3 green onions thinly sliced
8 (6 inch) corn tortillas wrapped in foil & warmed
1 1/2 c Monterrey jack, shredded



Salsa: Whisk together lime juice & zest, rice vinegar, honey, and drizzle oil while whisking. Add corn (taken off the cobb), black beans, tomatoes, red onion, cilantro & mix til combined. Season with salt & pepper


Taco : Heat grill to high. Brush the lobster flesh with some canola oil and season with salt & pepper. Put on the grill, flesh side down. Slightly charred and just cooked through, about 4 minutes. Remove the meat from the shell and chop coarsely. Combine chopped lobster meat with diced green oinons and mix in a bowl.


Put the tortillas on a flat surface and sprinkle on the cheese. Put the lobster meat and the green onion in the center of the tortilla, and spoon on the salsa. serve with a side of sour cream and guacamole garnish with a sprig of cilantro.