Ingredients:

2 Lobster tails
Diced bacon (about 2 slices)
1 tbsp butter
1 tsp Cumin
1 tbsp Paprika
1 tsp Cayenne
Salt and Pepper to taste
Grass-fed Cheddar cheese
Kiwi-Jalapeno relish
Homemade Corn tortillas (recipe to follow after tacos)

Cook bacon bits in a saute pan.

While bacon is cooking, de-shell lobster and dice. Season with cumin, paprika, cayenne and salt.

When bacon is brown, remove bacon bits and add butter and lobster tail to pan. Cook until lobster is fully cooked and add bacon back in.

Add bacon-lobster mix to corn tortillas. Top with a few thin slices of grass-fed cheddar and two tsp of kiwi-jalapeno relish.

Serve warm with a side of your choosing. (We made a nice romaine salad with tomatoes, blue cheese and an olive oil, balsamic and dijon mustard dressing.

Note: I linked out to the company that made the relish we got at the farmers market (All-natural ingredients! YAY!). I will be making my own though next time and will then post a recipe!

Corn tortillas:

2 Cups Masa Harina (make sure you get non-genetically modified corn)
1/2 tsp salt
1 1/2 to 2 cups hot water

Put the masa harina into a bowl and add in salt.

Heat the water then slowly add it into the masa harina and salt. Mix as you go. I don’t usually use more than 1 1/2 cups. Add water until the dough is spongy, but not sticky.

Roll dough into a log and wrap in a damp paper towel. Let the dough sit for 1 hour.

Then roll out 2 inch balls after the dough has sat for 1 hour. Flatten the dough using a rolling-pin or a tortilla press. (I use a tortilla press and put cling wrap on both sides of the press so the dough won’t stick.

I then cook the tortillas in a hot cast iron about 1 minute on each side or until the tortilla is cooked to your liking.

Serve warm!