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Warm Lobster Taco With Yellow Tomato Salsa

Warm Lobster Taco With Yellow Tomato Salsa recipe image
This Mexican dip features Lobsters (1 lb each, Corn oil, Flour tortillas, . The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 723.5
Description
This Mexican dip features Lobsters (1 lb each, Corn oil, Flour tortillas, . The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 Whole Lobsters (1 lb each)
  • 3 tablespoon Corn oil
  • 6 Whole Flour tortillas, 7
Directions
  1. 1
    inches each 1 c Tillamook Jalapeno Jack -cheese, grated 1 c Spinach leaves, shredded Yellow Tomato Salsa: 4 c Yellow cherry tomatoes or 1 -lb yellow tomatoes 1 Whole shallot, large, finely -minced 1 Whole garlic clove, finely -minced 2 tb Fresh cilantro, finely -minced 1 tb Champagne or white wine -vinegar 2 Whole Serrano Chilies, -seeded and minced 2 ts Lime juice Salt to taste 1 tb Maple syrup (if tomatoes -aren't sweet) To
  2. 2
    make Yellow Tomato Salsa, in a food processor, using steel blade, process tomatoes until well chopped.
  3. 3
    Don't puree.
  4. 4
    Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and
  5. 5
    mix well.
  6. 6
    Add maple syrup, if needed, to balance flavor and slightly sweeten.
  7. 7
    Cover and refrigerate for at least 2 hours or until very cold.
  8. 8
    To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat.
  9. 9
    Add lobsters and cook for about 8 minutes or until just done.
  10. 10
    Drain and let lobsters cool slightly.
  11. 11
    Remove meat from lobster tails, careful not to tear it apart.
  12. 12
    Cut meat into thin medallions (or medium size dice, if meat breaks apart).
  13. 13
    Heat oil in medium saute pan, over medium
  14. 14
    heat and saute lobster medallions until just heated through.
  15. 15
    Spoon equal portions warm lobster medallions into center of each warm flour tortilla.
  16. 16
    Sprinkle each with equal portions of grated cheese and shredded spinach.
  17. 17
    Roll into cylinder shape and place each one on warm serving plate with the edge facing bottom.
  18. 18
    Surround the taco with Yellow Tomato Salsa

Nutrition Facts

Servings 6

Amount Per Serving
Calories 723.5kcal
% Daily Value *
Total Fat 29.0g45%
Saturated Fat 5.4g27%
Cholesterol 138.0mg46%
Sodium 1199.2mg50%
Total Carbohydrate 65.0g22%
Dietary Fiber 4.5g18%
Sugars 0.9g
Protein 40.2g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, boiling, corn, dip, flour, lobster, lobsters, mexican, oil, salsa, sautéing, seafood, taco, title, tomato, tomatoes, tortillas, vegan, warm, with
Read it online: https://www.chefs-mate.com/recipe/warm-lobster-taco-with-yellow-tomato-salsa/