Warm Lobster Taco with Yellow Tomato Salsa
Yield
6 servingsPrep
20 minCook
?Ready
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Whole |
lobsters
(1 lb each) |
*
|
| 3 | tablespoons |
corn oil
|
|
| 6 | Whole |
flour tortillas
7 inch size |
*
|
| 1 | cup |
cheese
Tillamook Jalapeno Jack, grated |
|
| 1 | cup |
spinach
leaves, shredded |
|
| Yellow tomato salsa | |||
| 4 | cups |
cherry tomatoes
yellow, or 1 pound yellow tomatoes |
|
| 1 | large |
shallots
finely minced |
*
|
| 1 | Whole |
garlic cloves
finely, minced |
*
|
| 2 | tablespoons |
cilantro
finely minced |
|
| 1 | tablespoon |
champagne vinegar
or white wine |
* |
| 2 | Whole |
serrano chiles
seeded and minced |
*
|
| 2 | teaspoons |
lime juice
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | tablespoon |
maple syrup
if tomatoes aren't sweet |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Whole |
lobsters
(1 lb each) |
*
|
| 45 | ml |
corn oil
|
|
| 6 | Whole |
flour tortillas
7 inch size |
*
|
| 237 | ml |
cheese
Tillamook Jalapeno Jack, grated |
|
| 237 | ml |
spinach
leaves, shredded |
|
| Yellow tomato salsa | |||
| 946 | ml |
cherry tomatoes
yellow, or 1 pound yellow tomatoes |
|
| 1 | large |
shallots
finely minced |
*
|
| 1 | Whole |
garlic cloves
finely, minced |
*
|
| 3E+1 | ml |
cilantro
finely minced |
|
| 15 | ml |
champagne vinegar
or white wine |
* |
| 2 | Whole |
serrano chiles
seeded and minced |
*
|
| 1E+1 | ml |
lime juice
|
|
| 1 | x |
salt
to taste |
*
|
| 15 | ml |
maple syrup
if tomatoes aren't sweet |
|
Directions
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 sauté pan, over medium heat and sauté 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.
