Steal This Recipe® Lobster Roll & Guacamole Rojo | Zócalo

Recipes
June 14, 2012

Steal This Recipe® Lobster Roll & Guacamole Rojo | Zócalo

From Zócalo’s Executive Chef Julian Medina this delicious Mexican recipe is perfect for your next fiesta!

To submit your 'Steal This Recipe' to be featured on SupermarketGuru.com and in our SupermarketGuru newsletter click here.

'Stolen with permission' from Zócalo’s Executive Chef Julian Medina this delicious Mexican recipe is perfect for your next fiesta! You will find Zócalo at Grand Central Terminal in the heart of midtown Manhattan, on 42nd Street and Park Avenue, NYC. From fine dining to luxury specialty shops, Grand Central Terminal has it all and everything in between - so there’s plenty to keep you occupied on your travels at this bustling spot in the metropolis - and stop by Zócalo for some delicious food, cocktails or food to go.

About the chef: a native of Mexico City, Executive Chef Julian Medina's culinary sensibility was shaped early on by his father, and his first apprenticeship was at Mexico's Hacienda de los Morales. Here he learned the basics of preparing classic Mexican cuisine. At 19, he became Sous Chef at Mexico City's Nikko Hotel, at the Les Celebrites Restaurant where he became a student of classic French techniques.

In 1996, Chef Richard Sandoval (Maya, Pampano, Tamayo, Zengo, Isla) discovered Medina while dining in Mexico City and was so impressed with the energy and vision of the young man, that he presented Medina with the opportunity to relocate to New York City and help open Sandoval's signature restaurant: Maya. While in New York, Medina graduated in 1998 from The French Culinary Institute receiving the "Best Final Project" Award of his graduating class and fulfilled his boyhood dream of becoming a chef.

As he developed his own skills, Medina sought outlets for his creativity. He accepted a position as Executive Chef at Sushi Samba eventually opening SushiSamba7 in New York and then SushiSamba Dromo on South Beach.

He then returned to New York in 2003 and became Executive Chef for all of Sandoval's Mexican restaurants and created menus for Pampano and The Pampano Taqueria.

In January 2004, Medina accepted the Executive Chef position at Zócalo and transformed the restaurant's menu to reflect his focus on inventive components and pairings, matching traditional Mexican food with French techniques.

Zócalo
174 East 82nd Street
New York, NY 10028
212 717 7772

Lobster Roll & Guacamole Rojo is served at Zócalo for $10.
This recipe makes 4 restaurant servings.

Lobster Roll Ingredients:
2 chix lobsters (chix are lobsters weighing between 1 and 1 1/8 pounds)
1 cup flour
3 eggs beaten
1 cup Panko breadcrumbs
Cooking oil
Salt and pepper
4 flour tortillas
1 small jicama, julienned
8 slices of avocado

Guacamole Rojo Ingredients:
2 Hass avocados
1/2 red onion, diced
2 Tbsp chopped cilantro
1 Tbsp of chili chipotle puree
2 Tbsp of ground queso fresco, anejo or cotija
Juice of one lime
Salt

*Pickled Red Onions Ingredients:
1 red onion, sliced
White vinegar

**Chile de Arbol Salsa Ingredients:
2 plum tomatoes
1/2 cup toasted black sesame seeds
3 toasted Chinese chilies
1/4 cup rice vinegar
1 Tbsp honey
Salt and pepper

Steal This Recipe® Step-by-Step Instructions for the Lobster Roll:
Open the lobsters with scissors, cut the tail in half lengthwise, and remove the meat.
Open the claws as well, and remove the meat.
Spread flour over the lobster, dip it in egg, and bread the lobster meat with Panko breadcrumbs.
Place a skewer in the middle of the tail so it does not curl up.
Season the meat with salt and pepper.
In a hot oiled pan, fry the lobster until golden brown and remove.
Add more salt if needed.

Steal This Recipe® Step-by-Step Instructions for the Guacamole Rojo:
In a bowl squeeze the pulp out of the ripe avocados and set aside.
In another bowl marinate the diced onion, chili chipotle puree, lime juice and a pinch of salt for 15 minutes.
Then add the cilantro and avocados to the marinating ingredients.
Mash the ingredients together.
Add salt if needed.
Sprinkle the queso fresco on top and serve with warm tortillas or chips.

Steal This Recipe® Step-by-Step Instructions for the *Pickled Red Onions:
Place the sliced red onions in a bowl and cover with white vinegar for 1 hour.
Drain.

Steal This Recipe® Step-by-Step Instructions for the **Chile de Arbol Salsa:
Pulse all ingredients together in a blender until smooth.
Add salt and pepper to taste.

Steal This Recipe® Step-by-Step Serving Instructions:
Heat flour tortillas using a grill, remove sides so that it is a square.
Place jicama, avocado slices, crispy lobster and *Pickled Red Onions in tortilla square.
Roll the tortillas and then cut the roll in 1/2 inch pieces.
Serve with **Chile de Arbol Salsa on top and Guacamole Rojo on the side.