Heat a large skillet and sauté oil with chopped garlic, onion. Slice the poblano peppers and chopped tomato, adding thyme and basil. In a separate bowl, blend the remaining tomatoes with the guajillo pepper, garlic, onion, cloves, cumin, salt, and fry. Once seasoned, add the previous mixture.
In a separate pan, fry the lobster tail cut into cubes in a little oil until tender, then set aside. Mix the eggs and fry them into a tortilla shape, adding crumbled cheese, the sauce, and the lobster. Once the egg is cooked, begin to roll it up like a burrito and drizzle with a bit of sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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