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1
Cook bacon in a small skillet on medium heat until very crispy.
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2
Remove from pan and pat dry with a paper towel.
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3
Heat the chocolate in a double boiler or in a microwave until just melted.
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4
Dip bacon into the chocolate and let dry on waxed paper.
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5
Once dry, break into small bite-sized bits.
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6
Split the lobster tail in half and brush with olive oil and salt.
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7
Grill for 8 to 10 minutes and transfer to a cutting board.
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8
Pull the flesh from shell, chop into bite-sized chunks and add to a medium bowl.
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9
Peel and thinly slice jicama.
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10
Brush with olive oil and salt and grill about 2 minutes or until grill marks appear.
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11
Transfer to a cutting board and cut into thin strips.
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12
Trim ends of spring onions.
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13
Brush with olive oil and salt and grill for 3 to 4 minutes Transfer to a cutting board and chop.
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14
Grill the poblano for 5 to 7 minutes or until almost soft.
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15
Do not burn.
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16
Remove to a cutting board, peel and chop into bite-sized pieces.
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17
Chipotle grilled corn creme:.
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18
Peel corn and brush with olive oil.
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19
Grill until browned on all sides, turning occasionally, about 7 to 10 minutes.
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20
Remove from heat to a cutting board and allow to cool.
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21
When cool enough to handle, slice off the kernels with a knife.
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22
In a food processor, add the chipotle peppers and sauce, the grilled corn, sour cream, buttermilk, smoked paprika, sugar, and salt, to taste and pulse until smooth.
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23
Warm the flour tortillas on a pan or on the grill about 1 minute on each side.
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24
Layer each tortilla with lobster, jicama, green onion, poblano pepper, chipotle grilled corn creme, and chocolate bacon.
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25
Serve on a platter or individual plates and enjoy!
