With someone warm.
And made with plenty of claw meat...
Introducing The Lobsturrito. It’s part lobster, part burrito and all glorious. It’s available this Wednesday only at Todd’s Mill on the LES.
Think of this as a crustacean-y fling you’ll never get out of your head: tail meat fried in pork fat; some more tail, claw and knuckle meat, seasoned with fresh lime and spices; corn; black beans; onion; jalapeño—and, oh yeah, diced crispy bacon. All wrapped up snug in a flour tortilla with some chile de árbol salsa on the side.
Typically, the fellas at Todd’s Mill do a different daily burrito during late-night hours. But for this, they’re making it happen during dinner, too. Here’s the thing, though: since lobster burritos don’t grow on trees (we’re sure scientists are all over that), you’ll have to do something to get one—send an email right here. Say something like, “Hey, can I get in on this Lobsturrito thing?” and we’ll get back to you if you’re in.
Every revolution starts with a single shot.