This crispy lobster taco is another restaurant remake recipes. Can you guess from which restaurant? If you say, "Outback Steakhouse", you are right.
Prep Time: 45 Minutes Cook Time: 30 Minutes
Total Time: 1 Hour 15 Minutes Serving: 4
I got to say that this recipe could possibly be over your typical dinner budget and takes more time than usual to get dinner on the table.
However, if you compare to the amount you spend on this easy dinner, it is nowhere as expensive as it is in the restaurant.
A great time saving tip for you….ask your child(ren) or your family to help you to do most of the cutting. This is a great way to spend some quality time with the people who are important in your life.
You will be a superstar in the next few weeks. People can't stop raving how good this dinner is.
For lobster only
4 lobster or 8 split lobster tails (about 15oz / 425g in total. I bought the frozen ones that have already done the cutting and cleaning for me. Follow the directions on the package to thaw the lobster before cooking)
1 big bowl of water with a lot of ice cubes
1 tablespoon water
1 egg (beaten)
1 cup (7oz / 202g) Flour
1 cup (7oz / 202g) Canola Oil
1/2 teaspoon Salt
For taco stuffing
8-10 Tortilla and/or hard taco shells
Not only for presentation, but also for easy to put stuffing into the taco. These taco holders definitely make life much easier.
Unlike other recipes, if you want to double the quantity, it definitely takes more time.
The original Outback Steakhouse crispy lobster taco recipe did not call for salsa. But feel free to add this on your ingredient list. There is no limit how to serve taco, right? Enjoy!
If lobster is totally out of your budget and you still want to have a seafood taco, replace lobster with 1 lb (454g) frozen popcorn shrimps or fish fingers.
Also, do all the cutting and chopping first before start cooking the shrimp or fish in the oven.
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