This dish offers a sophisticated twist on the traditional taco, combining the rich, sweet flavor of boiled lobster with the bright acidity of a homemade yellow tomato salsa. The warmth of the flour tortillas contrasts beautifully with the crisp jicama salad and fresh spinach, creating a delightful mix of textures. Ideal for special dinner parties or upscale casual gatherings, these tacos are visually stunning with their vibrant colors and elegant presentation. The salsa provides a necessary zesty kick that cuts through the richness of the seafood and cheese, ensuring every bite is balanced and flavorful.
Warm Lobster Tacos With Yellow Tomato Salsa
Description
This dish offers a sophisticated twist on the traditional taco, combining the rich, sweet flavor of boiled lobster with the bright acidity of a homemade yellow tomato salsa. The warmth of the flour tortillas contrasts beautifully with the crisp jicama salad and fresh spinach, creating a delightful mix of textures. Ideal for special dinner parties or upscale casual gatherings, these tacos are visually stunning with their vibrant colors and elegant presentation. The salsa provides a necessary zesty kick that cuts through the richness of the seafood and cheese, ensuring every bite is balanced and flavorful.Ingredients
Directions
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Make the Yellow Tomato Salsa first: In a food processor with the steel blade, pulse yellow tomatoes until well chopped but not pureed.
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Transfer the chopped tomatoes and their juices to a bowl.
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Add finely minced shallot, garlic, fresh cilantro, champagne vinegar, seeded and minced serrano chiles, lime juice, and salt to taste.
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Mix well and add maple syrup if needed to balance the acidity.
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Cover the salsa and refrigerate for at least 2 hours, or until very cold.
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Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
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Fill a large stock pot with lightly salted water and bring to a boil over high heat.
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Add the lobsters to the boiling water and cook for about 8 minutes, or until just done.
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Drain the lobsters and let them cool slightly until safe to handle.
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Remove the meat from the lobster tails, being careful not to tear it apart.
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Cut the lobster meat into thin medallions or medium-sized dice if the meat breaks apart.
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Heat corn oil in a medium sauté pan over medium heat.
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Sauté the lobster medallions until just heated through, being careful not to overcook.
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Wrap the flour tortillas tightly in foil and place them in the preheated oven for about 15 minutes, or until heated through.
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Keep the tortillas warm in the foil until ready to assemble.
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Spoon equal portions of the warm lobster medallions into the center of each warm tortilla.
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Sprinkle with equal portions of grated Jalapeno Jack cheese and shredded spinach leaves.
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Roll the tortillas into a cylinder shape and place each one on a warm serving plate with the edge facing the bottom.
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Surround the taco with the chilled Yellow Tomato Salsa and garnish each side with a small mound of Jicama Salad.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 416.0kcal
- % Daily Value *
- Total Fat 11.8g19%
- Saturated Fat 2.6g13%
- Cholesterol 92.0mg31%
- Sodium 799.5mg34%
- Total Carbohydrate 43.3g15%
- Dietary Fiber 3.0g12%
- Sugars 0.6g
- Protein 26.8g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
