Indian Summer has arrived! I was going to hold out until October, but the smell of coffee and warm spices lured me in, and I’ve already enjoyed my first Pumpkin Spice Latte. The mums are beautiful and the bee’s, well they’re everywhere. The weather is amazing, cooler mornings and sunny afternoons with temperatures in the 70’s and 80’s. I’m savoring all the goodness of this beautiful time of year allowing Mother Nature to nudge me along….slowly, letting go of beach days and embracing fully the beauty of a new season!
Butterfly garden at sunset (taken Monday night)!
On a short trip to Milwaukee last month, Mick and I enjoyed a couple of amazing lobster taco’s and I promised him I’d try to replicate the recipe at home before Summer came to an end. With a farm fresh cabbage in the refrigerator and homegrown tomatoes on my counter I figured I better get on that! The Chipotle Sauce is always the make-or-breaker for me when it comes to seafood taco’s (of any kind) and also the pico! So I set about finding a recipe and came upon this one from Allrecipes.com.
The tacos were so good we decided to use the leftover Chipotle sauce over shrimp tacos the very next day! I would imagine it would also be good drizzled over seasonal roasted vegetables and rolled into a warm tortilla!
I hope you too, have found your rhythm and are enjoying the joy’s of Indian Summer! It’s breathtakingly beautiful here in the Midwest! XO
Lobster Taco’s with Chipotle Lime Sauce
8 oz lobster meat (approx. 2 small tails), cut into small 1/2 inch pieces
2 teaspoons Olive Oil
2 teaspoons Butter
1 (8oz) container Light Sour Cream
1/2 cup Adobo Sauce from chipotle peppers (canned)
2 Tablespoons fresh Lime Juice
2 teaspoons Lime Zest
1/4 teaspoon Chili Powder
1/4 teaspoon Cumin
salt & pepper to taste
Cabbage for topping
Diced Tomatoes or Pico de Gallo for topping
Fresh Cilantro for topping
- Combine the sour cream, adobo sauce, lime juice and zest, chili powder and cumin in a small bowl. Season with salt and pepper to taste. Set in refrigerator for 15 minutes allowing flavors to blend.
- Next, clean and prepare your lobster and over medium heat, gently saute the lobster chunks in olive oil and butter until they turn pink and opaque. Approximately 3-4 minutes.
- Fill tortillas with lobster, top with cabbage, cilantro and fresh diced tomatoes and/or pico-de-gallo of choice. Drizzle with Chipotle Sauce.
Serves 2 (four tacos)
Recipe Gently Adapted From:
Allrecipes.com, Fish Tacos with Chipotle Lime Dressing
The original Chipotle Sauce recipe called for 1/2 teaspoon Old Bay Seasoning. I left this out as I didn’t have any on hand. If you prefer a little spunk, add a few of the adobo peppers finely chopped to the recipe. I did and YIKES…. so good!