Lobster Chipotle Burrito

Recipe

• Ingredients

  • 2 lobster tails
  • 2 russet potatoes, boiled and diced
  • 5 oz (100 g) La Costeña Chipotle Peppers in Adobo Sauce, chopped
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 large burrito-size flour tortillas
  • 4 tbsp La Costeña Refried Pinto Beans
  • 1 cup fresh arugula
  • Salt & black pepper, to taste

• Directions

  1. Cook the lobster: Boil the lobster tails for a few minutes until fully cooked. Let them cool, then remove the shells and set the meat aside.
  2. Prepare the potatoes: Dice the boiled potatoes into small cubes and set aside.
  3. Sauté the potatoes: In a pan, heat olive oil over medium heat and sauté the diced potatoes. Season with salt and pepper.
  4. Add chipotle: Stir in the chopped La Costeña Chipotle Peppers in Adobo Sauce, mixing well to coat the potatoes. Once golden, transfer to a bowl.
  5. Cook the lobster: In another pan, melt butter over low heat. Add the seasoned lobster meat and lightly sear. Transfer to the bowl with the potatoes and mix.
  6. Assemble the burrito: Warm the flour tortillas. Spread La Costeña Refried Pinto Beans on each tortilla, add a layer of fresh arugula, then top with the chipotle potatoes and lobster mixture.
  7. Roll and toast: Fold the sides and roll the burritos tightly. Toast them on a skillet until golden brown.
  8. Serve: Cut in half, serve over a bed of arugula, and drizzle with extra chipotle adobo sauce to taste.

• Nutritional Information  (per serving)

  • Estimated Nutrition (Per Serving)

    • Calories: ~620 kcal
    • Carbohydrates: ~65g
    • Protein: ~32g
    • Fats: ~28g
    • Sugars: ~4g