Warm Lobster Tacos with Yellow Tomato Salsa
| Yield: | 6 Servings |
| Categories: | Appetizers, Tomatoes |
| LOBSTER FILLING | ||
| 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 | Large 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 not sweet enough |
| Jicama Salad (separate recipe) |
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