Ingredients:

  • ½ cup Mayonnaise (full-fat recommended)
  • 1 large Chipotle Pepper in Adobo Sauce, finely minced
  • 1 teaspoon Adobo Sauce
  • 1 tablespoon Fresh Lime Juice
  • ¼ teaspoon Garlic Powder
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 lb Cooked Lobster Meat (tail and claw recommended), roughly chopped
  • ¼ cup Celery, finely diced
  • 2 tablespoons Red Onion, very finely minced
  • ¼ cup Fresh Cilantro (Coriander), chopped
  • 1 large Ripe Hass Avocado, diced into ½-inch cubes
  • 4 Large Tortilla Wraps (10-inch diameter)
  • 4 large Butter Lettuce Leaves or Baby Spinach

Instructions:

  1. Prepare the Chipotle-Lime Mayo: In a small bowl, thoroughly whisk together the mayonnaise, minced chipotle pepper, adobo sauce, lime juice, and garlic powder until completely smooth. Season with salt and pepper; set aside.
  2. Prepare Aromatics & Lobster: In a medium bowl, combine the chopped lobster meat, diced celery, minced red onion, and cilantro.
  3. Gently Fold in Avocado: Add the diced avocado to the lobster mixture. Carefully fold everything together using a rubber spatula, being mindful not to mash the avocado or shred the lobster too much.
  4. Dress the Filling: Pour about two-thirds of the prepared chipotle mayo over the lobster mixture. Gently fold until just coated. Taste and add the remaining mayo if needed, and adjust seasoning with salt and pepper.
  5. Warm the Wraps (Optional but Recommended): Lightly warm the tortillas individually in a dry skillet or microwave for 15 seconds each to make them pliable.
  6. Assemble the Wraps: Lay each warm tortilla flat. Place one lettuce leaf (or spinach) slightly off-centre. Spoon one-quarter of the lobster mixture onto the lettuce.
  7. Roll Tightly: Fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, roll the wrap up tightly towards the top edge.
  8. Serve: Slice in half diagonally and serve immediately.