makes three small tacos
Ingredients
Aji mayonnaise:
1 Tbsp aji amarillo paste
1 whole egg
1 egg yolk
1 c soy bean oil
1 lemon
1 tsp kosher salt
Tacos:
8 oz fresh lobster meat, cooked
1 Tbsp diced piquillo pepper
1/2 Tbsp diced scallions
1/2 Tbsp lime juice
1 small crispy shallot
1 Tbsp aji amarillo for the mayonnaise
2 oz pickled cabbage
1 tsp kosher salt
Taco shells
Method
For the aji mayonnaise: Beat the eggs and add the salt and the aji amarillo. Add the soy bean oil slowly and whisk until it reaches a firm consistency. Add the lime juice and salt to taste.
For the taco: Cut the cooked lobster meat into medium cubes and place in a mixing bowl. Add the green onion, piquillo pepper, salt, and lime juice. Mix in the aji mayonnaise and mix well. Fill tacos shells and serve with pickled cabbage.