Try this the nextime you have Lobster and you dont know what to do with it
Recipe By : Bruce R Leech
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Mexican
Salsa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Whole lobsters (1 lb each)
3 tb Corn oil
6 Whole flour tortillas, 7
-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 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 saute pan,
over medium heat and saute 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.
[Edited on 12-14-2004 by Bruce R Leech]Diver - 12-14-2004 at 07:43 PM
I love food and that sounds great !
I'll be in town by March 27.
What time is dinner ?
hey Bruce - just curious
capt. mike - 12-15-2004 at 06:19 AM
why do you saute the lobster after it has already been cooked?Bruce R Leech - 12-15-2004 at 08:58 AM
Quote:
Originally posted by capt. mike
why do you saut? the lobster after it has already been cooked?
The thang is when you finish cooking the Lobster in the water bath and get it cut up it is starting to get cold. and this way you can have it all
prepared in advance . and at the last minuet Saut? it . I use olive oil in a pre heated pan and I like to add a Little minced Garlic and seasoner to
your taste. saut? only for a minuet or less . This also changes the texture of the lobster
