Warm lobster taco with yellow tomato salsa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Whole lobsters (1 lb each) | |
| 3 | tablespoons | Corn oil |
| 6 | Whole flour tortillas, 7 inches each | |
| 4 | cups | Yellow cherry tomatos or 1 lb yellow tomatos |
| 1 | Whole shallot, large, finely minced | |
| 1 | Whole garlic clove, finely minced | |
| 2 | tablespoons | Fresh cilantro, finely minced |
| 1 | cup | Tillamook Jalapeno Jack cheese, grated |
| 1 | cup | Spinach leaves, shredded |
| 1 | tablespoon | Champagne or white wine vinegar |
| 2 | Whole Serrano Chilies, seeded and minced | |
| 2 | teaspoons | Lime juice |
| Salt to taste | ||
| 1 | tablespoon | Maple syrup (if tomatos aren't sweet) |
Directions
INGREDIENTS
YELLOW TOMATO SALSA
To make Yellow Tomato Salsa, in a food processr, using steel blade, process tomatos til well chopped. Don't puree. Combine tomatos and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and mix well.
Add maple syrup, if needed, to balance flavoe and slighly sweeten.
Cover and refrigerate for at least 2 hours or until very cold.
To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or til just done. Drain and let lobsters cool slightly.
Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart). Heat oil in medium saute pan, over medium heat and saute lobster medalllions til just heated through. Spoon equal portions warm lobster medallions into center of each warm flour tortilla.
Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm serving plate with the edge facing bottom.
Surround the taco with Yellow Tomato Salsa.
From the files of Earl Shelsby