Myn-Tu’s Asian Lobster Tacos Recipe

This summer, wear your gold and eat it too by hosting dinner parties with the perfect starter – Myn-Tu’s Asian Tacos. Easy to make and visually striking, the exquisite dish uses lobster, chives, avocado, tofu, yuzu juice, sweet chili sauce, cilantro and gold flakes to make your nights shine.

* This is a guest post and may contain affiliate links. The recipe will make 2 servings. We’re not responsible for typographical or recipe errors when sharing guest posts.

Myn-Tu’s Asian Lobster Tacos Recipe

Wonton shells 2 pcs.
2 oz. cooked lobster
4 pcs. Chop Chives
1/2 oz Micro greens
1 pc. Lemon
Aji Amarillo 2 pcs.
Hellman’s Mayonnaise 2 oz.
Beet 1 pc.
Sweet chili sauce 250 ml.
Avocado 1 pc.
Cilantro 1 pc.
Yuzu Juice 50 ml.
Tofu 1/4 oz.
Edible gold flakes

Preparation:

Aji amarillo aioli – Remove the seeds from the Peruvian Aji Amarillo and boil in hot water for 15 min. Once it get cold, blend it with 1 oz. of Hellman’s Mayonnaise.

Beet Sauce – Blend beet with sweet chili sauce 250 ml and Hellman’s Mayonnaise 1 oz.

Avocado Puree – Blend Avocado and cilantro Juice 50 ml.

Yuzu Tofu – Blend Tofu and Yuzu juice 50 ml.

To serve:

1) Chop the cooked lobster and chives. Then mixed together with Aji amarillo Aioili.

2) Fried Wonton skin in order to make it crispy. Then fill them with the lobster mix on step 1.

3) Put the three sauces remaining (avocado puree, yuzu tofu, and beet sauce) on top of the lobster mix / tacos shells on step 2.

4) Spread some micro greens and gold flakes as garnish on top. Cut the lemon in half and then in V shape to. Each side to stand the tacos.

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