Warm lobster tacos with yellow tomato salsa

Yield: 6 Servings L

Ingredients:

4 1 pound lobsters
6 7-inch fresh Flour Tortillas (separate recipe)
3 tb Corn oil
1 c Jalapeno Jack cheese -- Grated
1 c Spinach leaves -- shredded Yellow Tomato Salsa---
1 lb Yellow tomatoes
1 lg Shallot -- very finely Minced
1 lg Clove garlic -- very finely Minced
2 tb Fresh cilantro -- very Finely minced
1 tb Champagne (or white wine) Vinegar
2 Whole serrano chiles -- Seeded and minced
2 ts Lime juice Salt -- to taste
1 tb Maple syrup (optional) -- if

Instructions:

Not sweet enough Jicama Salad (separate Recipe) For the Lobster Filling: Preheat oven to 300 degrees. Fill a 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. Wrap tortillas tightly in foil and place in preheated 300 degree oven for about 15 minutes or until heated through. Keep warm until ready to use. Remove meat from lobster tails being careful not to tear it apart. Cut meat into thin medallions (or medium-sized dice if meat breaks apart). Heat oil in a medium saute pan over medium heat and saute lobster medallions until just heated through. Spoon equal portions of warm lobster medallions into the center of each warm tortilla. Sprinkle with equal portions of grated cheese and shredded spinach. Roll tortillas into a cylinder shape and place each one on a warm serving plate with the edge facing the bottom. Surround the taco with Yellow Tomato Salsa and garnish each side with a small mound of Jicama Salad (separate recipe). For the Yellow Tomato Salsa: In a food processor using the steel blade process tomatoes until well chopped. Do not puree. Combine tomatoes and their juices with shallot garlic cilantro vinegar chilies lime juice and salt mixing well. Add maple syrup if needed to balance flavor and sweeten slightly. Cover and refrigerate for at least 2 hours or until very cold. Note: For a crunchier more typical salsa put tomatoes through fine die of a food grinder. Chef's Notes: "I created this dish in early 1986 and it quickly became my signature appetizer on The Mansion on Turtle Creek menu. The name 'Lobster Taco' perfectly illustrates the casual elegance that characterizes Southwest cuisine. Its appeal is rooted in the combination of rich lobster and a simple flour tortilla. The salsa and salad garnishes produce an explosion of color that promises exciting dining". __The Mansion on Turtle Creek Cookbook__ by Dean Fearing edited by Dotty Griffith 1987. Recipe By : Dean Fearing __The Mansion on Turtle Creek Cookbook__ From: