We've discovered two highly-addictive recipes from a restaurant frequented by the who's who of Orlando.

On a recent visit to Eddie V's (7488 Sand Lake Road), Chef Eric Enrique demonstrated the creation of a pair of dishes with a common denominator other than seafood.

Butter.

"So you can actually add a little more butter and almost butter-poach it," Enrique showed us, referring to his lobster tacos. "That's a little secret people don't know."

For the lobster tacos, Enrique uses tortillas made with flour, masa, cilantro and chives. He serves them open-faced with (grilled) corn pico, avocado, a house-made remoulade, and a Parmesan-like cheese called cotija.

We also got to deconstruct his crab fried rice. Eddie V's uses jasmine rice. It's also hit twice with butter — butter for the pan and a butter sauce drizzled generously on top.

Nom nom nom. Let's cook!

Lobster Tacos

Description:

Sautéed fresh Maine lobster meat on house-made white corn tortillas with freshly made grilled sweet corn pico, sliced avocado, cotija, lime and remoulade.

Ingredients:

Maine lobster Knuckle & claw meat 1 portion — 1 ½ oz. per taco
Fish seasoning To taste
Butter 1 Tbsp.
Tortillas 2
Corn Pico 2 scoops — 1 scoop per taco
Avocado sliced 2 slices
Micro cilantro To taste
Remoulade To taste
Lime wedges 2
Cotija cheese, grated 2 tsp. — 1 tsp. per taco
Chopped chives To taste

Preparation:

1. Heat tortillas on both sides on griddle and place on hot plate
2. Season lobster lightly with fish seasoning and heat gently in clarified butter in a sauté pan over medium heat
3. Place one scoop of pico in the center of each tortilla
4. Place one avocado slice on top of pico
5. Place 1.5 ounces of lobster meat in each taco, drizzle remoulade over lobster, and complete with cotija, chives, micro cilantro and lime wedges.

Crab Fried Rice

Description:

Steamed jasmine rice stir-fried in a hot wok with scrambled eggs, scallions, mushrooms, soy sauce, red chile flakes, finished with and fresh Jonah crab and a drizzle of lemon butter and chives.

Ingredients:

Scallions, ½ cup
Mushrooms, ½ cup
Jasmine Rice 3 cups
Crushed red pepper flakes To taste
Scrambled Eggs, chopped ½ cup
Soy sauce To taste
Fresh Jonah crab 2 wt. oz.
Butter, unsalted 1 Tbsp.
Lemon butter 2 fl. oz.
Chives, 1/16” sliced To taste

Preparation:

1. In a hot wok, add clarified butter, sauté green onions and mushrooms
2. Add rice, red pepper flakes and eggs
3. Add soy sauce and mix well, ensuring that all rice is combined
4. Check seasonings, place rice in iron dish and place dish in steamer for 1-2 minutes. Then remove and ladle with 2 fl. oz. of lemon butter
5. Garnish with chives