Port Keys Lobster Tacos - FOX10 News | WALA


Port Keys Lobster Tacos

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20 each 6" Flour or Corn Tortilla
Court Bouillon for lobster:
4-6 each Florida Spiny Lobster tails
2 C White Wine (Sauvignon Blanc or Pinot Grigio)
4 C Water
5 Black Peppercorns
2 Each Bay Leaves
1 Celery Stalk - rough chop
1 Carrot - rough chop 
1/2 White Onion - rough chop 
2 oz Zatarain's Crab/Shrimp Boil 
1 Lemon – juiced
1 T Kosher Salt

For the Peach Salsa:
6 each Peaches – peeled, pitted, and diced ¼”
3 each Cucumbers – peeled, seeded, and diced ¼”
2 each Red Bell Pepper – pith removed, seeded, and diced ¼”
1 each Jalapeno pepper - pith removed, seeded and diced 1/8" (optional)
½ Bunch Cilantro – leaves only – minced
3T Sugar
1T Kosher Salt
2 Lemons – juiced 

For the Toasted Rice with Citrus and Herbs:
2C Long grain white rice
4C Lobster Water
2T Orange Juice
2T Lime Juice
2T Unsalted Butter
2T Extra Virgin Olive Oil
4 cloves of Garlic - minced
1t Kosher Salt
1/4C Chopped Parsley
1/4C Chopped Cilantro
1T Fresh Tarragon - minced
1T Orange Zest
1T Lime Zest

Poaching the Lobster:
In a 6qt pot on medium high heat bring all ingredients of court bouillon to a boil.
Add lobster and cook for about 5 minutes until lobsters are done. Do Not Overcook.
Carefully remove lobster from water and place in a bowl of ice water.
After lobsters have cooled, cut open shells and remove tail meat and coarsely chop meat.
Then place to the side until ready to plate.
Using a fine mesh strainer, strain court bouillon into a large bowl or container. This is the liquid that will be used to make the rice.

Toasted Rice with Citrus and Herbs:
Bring reserved court bouillon, orange juice, and lime juice to simmer in medium sauce pot.
In a large sauce pot, over medium high heat, melt butter and add oil. Add rice and saute until rice is slightly brown and toasted. Add garlic and saute for about 1 minute. 
Add hot water/juice mixture and salt and bring to boil. 
Reduce heat to low and cover and cook until rice is tender, approximately 20-25 minutes.
Remove from off heat and let stand covered for about 10 minutes. 
Remove cover and stir in herbs and orange/lime zest. 
Taste and season with more salt if necessary.

Peach Salsa:
In medium mixing mix all Salsa ingredients until incorporated.
Taste and add more salt or sugar if needed.
Place in plastic container, covered and refrigerate until time of use. 
Can be stored refrigerated for up to 5 days.

Plate Assembly:
In a medium (12”)  saute pan on medium heat, place one Flour or Corn Tortilla at a time in the pan and warm tortilla. After warming place tortilla on a plate and cover with a clean towel to keep warm. Repeat until all tortillas are done.

On a large serving platter or plate arrange rice, lobster, and tortillas and place Peach salsa in a bowl. Serve with lime wedges and orange wedges for garnish. 

Let everyone build their own tacos.

Feel free to add other condiments to your tacos, such as diced red onions, tomatoes, or cilantro.

This is just a guideline, but use your imagination and do it your way.

Bill’s by the Beach
300 West Beach Blvd.
Gulf Shores, AL. 36542
or follow us on Facebook Bills By The Beach

Open 7 days a week 11am-10pm (Lunch, & Dinner)

Special Event:
Bill’s by the Beach is honored to be featured on upcoming Food Network Series "Beach Eats USA" with Curtis Stone. The "Surf and Turf" Episode will air on Wednesday, August 26th at 9:30pm on Food Network. 

Bill's By the Beach will be having a premiere party prior to the showing, starting at 8:30pm and will be serving tasters of the food that will be seen on the episode. 

Reserve your seat at the Bill’s by the Beach Premiere Party by visiting our website www.billsbythebeach.com or by calling 251-948-5227.

About the Guest:
Chef Jon Gibson was selected to be a Chef Advocate for the Wild American Shrimp Chef Ambassador Program, a national campaign promoting the use of Wild American shrimp over mass produced imports. The program targets the hottest chefs in each state who support sustainable American seafood.

“I am honored to be selected as one of the Chef Advocates for Wild American Shrimp,” said Chef Jon. “I would like to issue a challenge to all my friends who are chefs to join, support, and become an advocate. It is time to take notice of what you eat and where it comes from. If you don't know – ask. Support your local purveyors, farmers, and fisherman!”

The Chef Ambassador Program is designed to highlight the ways in which Gulf and South Atlantic shrimp can be incorporated into a range of delicious culinary dishes. Past Chef Ambassadors have included renowned television personalities such as Emeril Legasse, Mario Batali, Tyler Florence and John Besh, as well as more than 30 other nationally-recognized, award-winning chefs from across the country. Visit http://www.americanshrimp.com/chef-advocates/ to learn more about the Wild American Shrimp Chef Ambassador Program.

Bill’s by the Beach and Chef Jon are committed to using fresh, sustainable, and locally-sourced ingredients in order to deliver the finest quality meals on the Gulf Coast. For more information about our menu visit www.billsbythebeach.com.

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