LOBSTER TACOS WITH MANGO SALSA AND JALAPEÑO HOLLANDAISE

LOBSTER TACOS WITH MANGO SALSA AND JALAPEÑO HOLLANDAISE

MANGO SALSA:

1 mango, chopped (choose a mango that is barely soft to the touch but still firm enough to chop without being mushy)1 red onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cucumber, peeled and chopped
2 jalapeño peppers, seeded and chopped
1 orange, peeled, seeded and chopped
½ bunch cilantro, chopped
½ bunch parsley, chopped
Juice of 2 to 3 limes
Salt and pepper to taste

Combine all ingredients in a glass bowl. Refrigerate for an hour; then stir. Check seasonings and return to refrigerator until ready to serve.

JALAPEÑO HOLLANDAISE:

3 egg yolks
½ jalapeño pepper, seeded and chopped
Juice of 1 lemon
1 stick cold butter cut into pieces

In top of a double boiler over barely simmering water, combine egg yolks, peppers, and lemon juice whisking constantly. When egg mixture begins to thicken, immediately cut heat to low and begin whisking in butter, 1 piece at a time, until completely incorporated and sauce is smooth. Check seasonings and remove from heat.

LOBSTER TACOS:

8 (6-inch) soft tortillas
1 (1-2 pound) cooked lobster, claws and tail, meat removed and chopped

Chopped chives for garnish

Turn oven setting to broil. Place soft tacos on a cookie sheet and put 1 tablespoons chopped lobster in center of each taco. Top with 1 tablespoon salsa and 1 tablespoon jalapeño hollandaise sauce. Run tacos under broiler for 2 to 3 minutes and remove from oven. Fold each taco in half, and serve 2 on each plate. Sprinkle with chopped chives. Serve immediately with additional salsa on side.