Lobster Crunch Wrap
Serves 2
20 mins prep
15 mins cook
35 mins total
A delicious Lobster, Corn, and Poblano Crunch Wrap paired with a spicy avocado crema. The buttery lobster meat, fresh sweet corn, and a touch of poblano heat create a perfect flavor profile in every bite.
0 servings
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1: To make the avocado crema, add all ingredients to a food processor then stir in sour cream; don’t process sour cream or it will turn watery. 2: Pan sear chopped poblano pepper and corn on olive oil and butter until golden; season with salt, pepper, and taco seasoning and set aside. 3: Poach the lobster meat in water and butter for about 5 mins or until internal temperature is 135-140 F; mix with the corn and poblano mix and add 1 tablespoon butter from poaching the lobster. 4: To assemble the crunch wraps, add shredded cheese, corn, poblano, and lobster meat to a large tortilla, with more cheese on top; add a small tortilla in the middle and fold the edges of the large tortilla as shown in the video. 5: Butter a skillet and sear the crunch wrap on both sides until golden and the cheese melts. 6: Dip into the delicious avocado crema and enjoy.
