Fabulous food truck recipes: Lobster tater tots with bernaise and spicy shrimp and grilled watermelon tacos

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KANSAS CITY, Mo. — In honor of the Food Truck Festival coming to Kansas City, FOX 4 decided to find out the secret behind the fabulous recipes the chefs on wheels have been serving up all around Kansas City. The festival will be on Sun. September 20 from 4 p.m. to 7 p.m. at Blue Valley Recreation Complex
Fields 2-4.

Lobster tater tots with bernaise

Tater tot dough

2 lbs Idaho potatoes
6 oz sour cream
3/4 cup Swiss cheese, shredded
2 T lobster bouillon or lobster base
2 tsp kosher salt
1/2 tsp black pepper
6 oz lobster meat, cooked and chopped 1/4″
2 T fresh chives, minced
3/4 cup potato flakes instant potatoes
3 T all purpose flour
1 egg, beaten
1 T tap water

Bake the Idaho potatoes in the oven at 350 for 50 minutes or until cooked throughout. Allow to cool. Peel then shred with a cheese grater. Set aside.

In a separate mixing bowl, combine the sour cream, cheese, lobster base, salt, pepper, lobster meat, chives and 1/2 cup of the potato flakes. Mix gently until dough forms. Roll out into a thin tube and cut into tater tot sized pieces.

Whisk the egg and water together in a bowl. Dip each tater tot in flour, then the egg wash and then dredge in the remaining potato flakes. Set aside in a single layer until needed. (Can be made a day ahead of time)

Deep fry until golden brown and then dust with kosher salt. Pile high and top with Bernaise.


20 oz clarified butter
4 T tap water
1/4 tsp Worcestershire sauce
1/4 tsp hot sauce
1 pinch white pepper
1 tsp kosher salt
1 pinch cayenne
4 egg yolks
2 fl oz lemon juice or tarragon vinegar
2 T fresh tarragon, minced

Melt the clarified butter and set aside. Mix in a SEPARATE bowl the water, Worcestershire sauce, hot sauce, white pepper, salt, cayenne and egg yolks. Heat the mixture over a double boiler until thickened. Do not allow to get too hot, or the eggs will scramble. Whisk while heating. After mixture has thickened, slowly whisk in the clarified butter and the lemon juice. Mix in the minced tarragon. Keep warm.

Spicy Shrimp and shrimp and grilled watermelon tacos

40 Medium, Peeled, Deveined Shrimp
8 Flour Tortillas
1 Seedless Watermelon
1 Bunch Cilantro, leaves removed from stems
1 Red Onion, finely diced
1 Tomato, finely diced
1/2 Cup Shredded Red Cabbage
2 Cups Apple Cider Vinegar
1/4 Cup Brown Sugar
1 Cup Worcestershire Sauce
1/4 Cup Honey
1/4 Cup Sriracha
1 Tablespoon Salt
Olive Oil

In a medium saucepan, bring vinegar, brown sugar and salt to a boil. Remove from heat, add cabbage, and set aside in refrigerator for 1 hour.

Remove rind from watermelon and slice into 3/4″ rounds. Liberally apply olive oil and place rounds on an extremely hot grill 2 minutes per side. Remove from heat, slice into 1/4″ strips and allow to cool in refrigerator for 1 hour.

Pour Worcestershire, honey and sriracha into a nonstick saucepan over medium-high heat and reduce until slightly thickened. Add shrimp and toss in mixture until shrimp are no longer opaque.

Meanwhile, warm tortillas slightly in a stovetop pan or oven.

To assemble:

Place warm tortillas, add grilled watermelon, onion, tomato, shrimp, pickled cabbage and cilantro

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