Crispy Fried Lobster Taquitos

Get 20% OFF @manscaped + Free Shipping with promo code MATTY23 at http://www.MANSCAPED.com! #ad #manscapedpod SUCK ON THESE ANGEL LOBSTER TAQUITOS IT’S GONNA BE A GOOD DAY WHEN YOU MAKE THESE ROLLED UP PIECES OF HEAVEN EVERYONE’S COMING OVER EVERYONE’S GONNA HAVE A NICE TIME! Download my FREE DIGITAL COOKBOOK NOW: https://bit.ly/3SrBtWl INGREDIENTS Lobster Taquitos 2 Yukon Gold potatoes, peeled, boiled and grated ¼ cup neutral oil 3 lobster tails Kosher salt and black pepper, to taste 1 cup grated Monterey Jack cheese 4 ounces cream cheese, room temperature 2 tablespoons Al pastor seasoning 12 corn tortillas Vegetable oil, for frying Compound Butter ½ pound unsalted butter 1 small sweet pepper, roughly chopped ¼ cup cilantro ¼ cup Al pastor seasoning 1 lime, zested and juiced Kosher salt and black pepper, to taste Pineapple Salsa 1 small pineapple, cut into wedges 2 habanero, de-stemmed 2 serrano or jalapeno, de-stemmed 2 small-medium sweet peppers, cut into wedges 1 red onion, cut into wedges ¼ cup neutral oil Kosher salt and black pepper, to taste 2 limes, zested and juiced 1 lemon, juiced Splash of vinegar Splash of water 1 small bunch cilantro For Garnish Sour cream Cotija Cilantro COOKING METHOD 1. Preheat oven to 500°F. Line 2 racked sheet trays with foil and set aside. 2. In a medium bowl, add all compound butter ingredients and stir to combine. 3. Place lobster tails on a prepared sheet tray and liberally spread the compound butter over top. Season with salt and black pepper and transfer the lobster tails onto 1 prepared sheet tray. Roast until the lobster shells have turned bright red and the meat is fully cooked through. Remove from the oven and set aside to cool. 4. To the second sheet tray, add pineapple, habanero, serrano, and red onion. Drizzle oil evenly over the top and season with salt and pepper. 5. Roast in the oven until the vegetables and fruit are lightly charred, about TKTK minutes. Remove from the oven and allow them to cool. 6. Transfer the pineapple and vegetables to a blender and add the juice of 2-3 limes, 1 lemon, a splash of vinegar and water and the cilantro. Pulse until a chunky texture is achieved. Transfer to a bowl and refrigerate until fully chilled. 7. While the salsa is cooling, de-shell the lobster tails. Once the shell has been removed, chop the lobster into large pieces and transfer to a medium mixing bowl. Add cooled potato, cheese, cream cheese and additional Al Pastor seasoning. Stir to fully combine. 8. In a large Dutch oven, add 2 inches of oil over medium heat. Bring the oil to 350-375°F. 9. While the oil is preheating, wrap the tortillas in damp paper towels and microwave on 30-second intervals. Once the tortillas are pliable and soft, begin filling them with the lobster mixture. 10. Add several tablespoons of the mixture to the center of the tortilla and quickly roll them into a tight tube. Once the taquitos are rolled, secure the seam side with a few toothpicks, then place several in the preheated oil and fry until golden brown and crisp. 11. Transfer to a paper towel-lined plate, season with salt and continue until all taquitos are fried. 12. Garnish with pineapple salsa, sour cream, and cilantro. Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join