Lobster Tacos

• 4 (6 inch) flour tortillas
• 1 lobster tail, steamed, shell off
• 1 tablespoon butter
• 4 tablespoons black bean puree (recipe below)
• 4 slices avocados
• 4 teaspoons arbol chiles, sauce (recipe below)
• chopped cilantro (to garnish)
• For Black Bean Puree
• 1/2 cup dried black beans
• 1 1/2 cups water
• 1/4 small onion
• salt
• For Chile de Arbol Sauce
• 1 dried arbol chile
• 1/4 small onion, chopped
• 1 garlic clove, minced
• 1 tablespoon tomato paste
• 1 cup heavy cream
• salt
• cilantro

1. Roughly chop the lobster. In a pan melt the butter, add the lobster and season with salt. Cook just until heated through; remove from heat. Heat the tortillas in a skillet or on a griddle. Place 1-2 tsp black bean puree on each tortilla. Divide the lobster among the four tortillas. Drizzle the lobster with chile de arbol sauce. Place a thin slice of avocado on top, sprinkle with chopped cilantro and serve.
2. To Make the Black Bean Puree: Cook black bean and onion in water until tender. Add salt and puree until smooth.
3. Chile de Arbol Sauce: Lightly saute the chile, onion, garlic and tomato paste. Add heavy cream and simmer until cooked, approximately 5 minutes. Add salt to taste. Add cilantro and puree until smooth.

flour tortillas, lobster, butter, black bean puree, avocados, arbol chiles, cilantro, black beans, water, onion, salt, sauce, chile, onion, garlic, tomato paste, heavy cream, salt, cilantro

Taken from www.food.com/recipe/lobster-tacos-487105 (may not work)