| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Grains | Mexican | Mexican, Salsa, Seafood | 6 | Servings |
INGREDIENTS
| 4 | Whole lobsters, 1 lb each | |
| 3 | T | 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 | T | Fresh cilantro, finely |
| minced | ||
| 1 | T | Champagne or white wine |
| vinegar | ||
| 2 | Whole Serrano Chilies | |
| seeded and minced | ||
| 2 | t | Lime juice |
| Salt to taste | ||
| 1 | T | Maple syrup, if tomatoes |
| aren't sweet |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 466
Calories From Fat: 226
Total Fat: 25.5g
Cholesterol: 55.2mg
Sodium: 1359.2mg
Potassium: 556.7mg
Carbohydrates: 36.3g
Fiber: 3.4g
Sugar: 7.4g
Protein: 23.2g