- 8 ounces mayo
- 7 ounces sour cream
- 6 ounces plain yogurt
- 2½ ounces lime juice, divided
- 1/4-1/2 ounce canned chopped chipotles in adobo, to taste
- 1 tablespoon chopped cilantro
- 1/2 teaspoon diced jalapeño
- 8 Roma tomatoes, seeded, liquid removed and diced
- 1/4 white onion, diced
- 1 jalapeños, seeded and chopped
- 1/4 lime, juiced and zested
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/8 cup finely chopped cilantro
- 9 ounces Tater Tots
- 1 pound lobster meat
- 4 tablespoons Cilantro-Lime Sauce (recipe above)
- 1/4 cup Pico de Gallo (recipe above)
- 1 lime wedge
This is the ultimate crowd-pleaser: delicate lobster meat combined with fresh pico de gallo served over crispy tots. It's refreshing and light, but still a comfort food.
Technique tip: Lobster meat is pre-cooked and needs less than a minute in the pan. You're warming the lobster, not cooking the lobster.
For the Cilantro-Lime Sauce:1.
Mix mayo, sour cream, yogurt and 1 ounce lime juice, ensuring there aren't any lumps. This is the base sauce.2.
In a food processor, combine chipotles, cilantro, jalapeño and remaining lime juice.3.
Mix the two sauces together until homogeneous.
For the Pico de Gallo:
Mix ingredients together in a bowl and set aside. If using right away, add seasoning (lime juice and zest, salt and pepper). If prepping vegetables in advance, add seasoning just before use. The pico will get watery after the seasoning is added.
For the lobster tots:1.
Bake the Tater Tots according to package directions.2.
Warm the lobster meat in a skillet in butter for 30 to 45 seconds until warmed through.3.
Assemble, from the bottom up: Tater Tots, 2 tablespoons Cilantro-Lime Sauce, warmed lobster meat (do not chop), the Pico de Gallo and finish with remaining Cilantro-Lime Sauce drizzled on top. Serve with a lime wedge.