Warm lobster taco with yellow tomato salsa
Yield: 6 servings
Ingredients:
- 4 Whole lobsters (1 lb each) 1 Whole garlic clove finely
- 3 tb Corn oil -minced
- 6 Whole flour tortillas
- 7 2 tb Fresh cilantro finely -inches each -minced
- 1 c Tillamook Jalapeno Jack 1 tb Champagne or white wine -cheese grated -vinegar
- 1 c Spinach leaves shredded 2 Whole Serrano Chilies Yellow Tomato Salsa: -seeded and minced
- 4 c Yellow cherry tomatoes or 1 2 ts Lime juice -lb yellow tomatoes Salt to taste
- 1 Whole shallot
Instructions:
large finely 1 tb Maple syrup (if tomatoes -minced -aren't sweet) To make Yellow Tomato Salsa in a food processor using steel blade process tomatoes until well chopped. Don't puree. Combine tomatoes and their juices with shallot garlic cilantro vinegar chilies lime juice salt and mix well. Add maple syrup if needed to balance flavor and slightly 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 until 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 medallions until 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.
