![](http://media3.gaggenau.com/Images/600x/MCIM03296695_1x1000-white-blank-image.jpg)
Lobster Tacos and Lobster Ceviche
Chef Val Cantu
Californios, San Francisco
![](http://media3.gaggenau.com/Images/600x/MCIM03296695_1x1000-white-blank-image.jpg)
Overview
Gaggenau Appliances: Convection oven or combi-steam oven
Serves 4
![Close-up of lobster tacos.](http://media3.gaggenau.com/Images/600x/24569540_GG-US-BJS-Recipe-Lobster-Tacos-and-Lobster-Ceviche-image-03.jpg)
To serve the Lobster Taco:
Slice the lobster tails and arrange the slices on a cooked tortilla, place a large dot of Chile de árbol salsa and smaller dot of the citrus chili jam in the middle of the arbol salsa, finish with supremes of each orange. Add a squeeze of fresh lemon juice and some finishing salt to the lobster before serving and garnish with wood sorrel and citrus lace.
![](http://media3.gaggenau.com/Images/600x/MCIM03296695_1x1000-white-blank-image.jpg)
Overview
Gaggenau Appliances: Combi-steam oven
Serves 4
![](http://media3.gaggenau.com/Images/600x/MCIM03296695_1x1000-white-blank-image.jpg)
Dinnerware by Hering Berlin
Photography by Adahlia Cole and Colin Peck