Name: Warm Lobster Taco with Yellow Tomato Salsa
Ingredients: 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)

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Grains	Mexican	Seafood, Mexican, Salsa	6	Servings

INGREDIENTS

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)

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

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