Lobster & Black Garlic Chilaquiles

A Decadent Coastal Awakening

Elevate your morning with this sophisticated interpretation of a Mexican soul-food classic. We swap the traditional green or red salsa for a complex, umami-rich Black Garlic and Charred Habanero sauce, which provides a dramatic backdrop for the sweet, buttery richness of poached lobster tails. Using blue corn tortillas adds an earthy depth and a striking aesthetic that defines premium modern Mexican gastronomy.

---

Ingredients

For the Salsa Negra:

• 4 Cloves of fermented black garlic
• 3 Heirloom Roma tomatoes, charred until blistered
• 1 Habanero pepper, charred (remove seeds for milder heat)
• 1/2 White onion, charred
• 1 cup Seafood stock (reduced)
• Salt to taste

For the Chilaquiles & Lobster:

• 10-12 Blue corn tortillas (preferably 1-2 days old), cut into wedges
• 2 Cold-water lobster tails, removed from shell and cut into bite-sized chunks
• 1/2 cup Cultured butter (Beurre de Baratte is ideal)
• Grape seed oil for frying

For the Garnish:

• 1/2 cup Mexican Crema (or Crème Fraîche)
• 2 oz Aged Cotija cheese, finely crumbled
• 1 Hass avocado, sliced into fans
• Handful of micro-cilantro
• Pickled red onion slivers

---

Cooking Instructions

1. The Tortilla Base

In a heavy-bottomed skillet or deep fryer, heat grape seed oil to 350°F (175°C). Fry the blue corn tortilla triangles in small batches until they stop bubbling and are perfectly crisp. Drain on paper towels and immediately season with fine sea salt.

2. The Salsa Negra

In a blender, combine the charred tomatoes, onion, habanero, and the soft black garlic cloves. Process until smooth. Transfer to a saucepan and add the reduced seafood stock. Simmer over medium-low heat for 12–15 minutes until the flavors concentrate and the sauce achieves a velvety consistency.

3. Butter-Poached Lobster

In a small heavy saucepan, melt the cultured butter over the lowest heat possible. The butter should be warm but not bubbling (around 140°F/60°C). Submerge the lobster chunks in the butter and poach gently for 5–7 minutes until the meat is opaque and tender. Remove with a slotted spoon.

4. Assembly

Gently fold the fried blue corn chips into the simmering Salsa Negra. Ensure every chip is coated, but work quickly to maintain some of the tortilla’s structural crunch.

5. Final Touch

Transfer the coated chips to a warm plate. Top generously with the butter-poached lobster chunks. Drizzle with crema in a zig-zag pattern, then sprinkle with the Cotija cheese.

---

Serving Suggestions

Place the avocado fan on the side and garnish with micro-cilantro and pickled onions for a pop of acidity. This dish pairs exquisitely with a Hibiscus Mimosa or a chilled Carajillo (espresso and Licor 43) to balance the rich umami of the black garlic.

Chef's Note: For an even more indulgent experience, add a single 63-degree slow-cooked egg on top; the yolk will create a luxurious secondary sauce.