• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Warm Lobster Tacos with Yellow Tomato Salsa

  • Recipe Submitted by on

Category: Tomatoes, Appetizers

 Ingredients List

  • ------------------------------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


1 lb Yellow tomatoes
1 lg Shallot; very finely minced
1 Large clove garlic; very
-finely minced
2 tb Fresh cilantro; very finely
1 tb Champagne (or white wine)
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

: For the Lobster Filling: Preheat oven to 300 degrees. Fill a
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. Wrap tortillas tightly in foil and place in
preheated 300 degree oven for about 15 minutes or until heated through.
Keep warm until ready to use.
: Remove meat from lobster tails being careful not to tear it apart.
Cut meat into thin medallions (or medium-sized dice, if meat breaks apart).
: Heat oil in a medium saute pan over medium heat and saute lobster
medallions until just heated through.
: Spoon equal portions of warm lobster medallions into the center of
each warm tortilla. Sprinkle with equal portions of grated cheese and
shredded spinach.
: Roll tortillas into a cylinder shape and place each one on a warm
serving plate with the edge facing the bottom.
: Surround the taco with Yellow Tomato Salsa and garnish each side
with a small mound of Jicama Salad (separate recipe).

: For the Yellow Tomato Salsa: In a food processor, using the steel
blade, process tomatoes until well chopped. Do not puree. Combine
tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies,
lime juice, and salt, mixing well. Add maple syrup, if needed, to balance
flavor and sweeten slightly.
: Cover and refrigerate for at least 2 hours or until very cold.
Note: For a crunchier, more typical salsa, put tomatoes through fine die
of a food grinder.

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