Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Warm Lobster Tacos With Yellow Tomato Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 6

4 1 pound lobsters
6 7-inch fresh Flour
Tortillas separate
3 Tablespoon(s) Corn oil
1 Cup(s) Jalapeno Jack cheese, grated
1 Cup(s) Spinach leaves, shredded
1 Pound(s) Yellow tomatoes
1 Shallot, very finely minced
1 Large clove garlic, very
finely minced
2 Tablespoon(s) Fresh cilantro, very finely
1 Tablespoon(s) Champagne, or white wine
2 Whole serrano chiles
seeded and minced
2 Teaspoon(s) Lime juice
Salt, to taste
1 Tablespoon(s) Maple syrup, optional if
not sweet enough
Jicama Salad, separate
For the Lobster Filling: Preheat oven to 300 degrees. Fill alarge
stock pot with lightly salted water and bring to a boil over highheat.
Add lobsters and cook for about 8 minutes or until just done.Drain and
let lobsters cool slightly. Wrap tortillas tightly in foil andplace in
preheated 300 degree oven for about 15 minutes or until heatedthrough.
Keep warm until ready to use.: Remove meat from lobster tails
being careful not to tear itapart. Cut meat into thin medallions (or
medium-sized dice, if meatbreaks apart).: Heat oil in a medium
saute pan over medium heat and sautelobster medallions until just
heated through.: Spoon equal portions of warm lobster medallions
into the centerof each warm tortilla. Sprinkle with equal portions of
grated cheeseand shredded spinach.: Roll tortillas into a
cylinder shape and place each one on awarm serving plate with the edge
facing the bottom.: Surround the taco with Yellow Tomato Salsa
and garnish each sidewith a small mound of Jicama Salad (separate
recipe).: For the Yellow Tomato Salsa: In a food processor,
using thesteel 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, ifneeded, 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 finedie of a food
grinder.Chef's Notes: "I created this dish in early 1986 and it
quickly becamemy signature appetizer on The Mansion on Turtle Creek
menu. The name'Lobster Taco' perfectly illustrates the casual elegance
thatcharacterizes Southwest cuisine. Its appeal is rooted in the
combinationof rich lobster and a simple flour tortilla. The salsa and
saladgarnishes produce an explosion of color that promises exciting
dining".__The Mansion on Turtle Creek Cookbook__ by Dean Fearing,
edited byDotty Griffith, 1987. Posted to MC-Recipe Digest V1 #210Date:
21 Aug 96 18:47:50 EDTFrom: Paul & Terri Law

Nutrition (calculated from recipe ingredients)
Calories: 347
Calories From Fat: 104
Total Fat: 11.7g
Cholesterol: 10.6mg
Sodium: 343.2mg
Potassium: 323.7mg
Carbohydrates: 51.3g
Fiber: 2.1g
Sugar: 6.2g
Protein: 8.9g

Scale this recipe to Servings [?]