Ingredients

4 oz diced Lobster (portion bag)
0.25 oz Soy Bean Oil (1/2 Tbsp)
0.25 oz diced Jalapenos (Deseeded) (1/2 Tbsp)
1.5 oz prepped Lobster Sauce
1.5 oz shredded Monterrey Jack Cheese
1 oz White Wine Cooking
0.5 oz julienne Fresh Spinach
3 ea 4.5″-5″ Flour Tortillas
0.5 oz prepped Veggie Baste
1 oz prepped Pico de Gallo
2 oz prepped Red Pepper Coulis
0.5 oz. prepped Chiffonade Spinach

Directions
1. Pre-heat a saute pan, heat the oil, add the lobster, jalapenos.
2. Saute for 3 minutes, deglaze with white wine, reduce the wine by half and add the lobster sauce
3.Simmer sauce for about 1 minute, remove from heat, and stir in the cheese, then add the spinach.
4. At the same time, brush tortillas with baste and grill making diamond marks. Then fill the tortillas with equal
of the lobster mixture.
5. Place pico at point of tacos on top of lettuce.. Place a 2oz ramekin of red pepper coulis on the plate
beside the pico.

Have you tried the recipe? What did you think?

As we start to trade our coats and boots for t-shirts and sandals, it’s becoming clear – Spring is just around the corner! Shake off those winter blues and go in search of great Mexican restaurants in downtown Dallas. Now is the time to get out onto our Rooftop Patio with family and friends to enjoy our sizzling fajitas, tasty cocktails, and perhaps a slice of our delicious Tres Leches! With the sun shining bright and flowers blooming in sight, be sure to head down to one of the most festive Dallas Mexican restaurants, The Iron Cactus, for a taste of our El Agave, the best margarita in town!
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