| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Appetizers, Tomatoes |
6 |
Servings |
INGREDIENTS
| 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 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) |
INSTRUCTIONS
LOBSTER FILLING
YELLOW TOMATO SALSA
: 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.
Chef's Notes: "I created this dish in early 1986 and it quickly became my
signature appetizer on The Mansion on Turtle Creek menu. The name 'Lobster
Taco' perfectly illustrates the casual elegance that characterizes
Southwest cuisine. Its appeal is rooted in the combination of rich lobster
and a simple flour tortilla. The salsa and salad garnishes produce an
explosion of color that promises exciting dining".
__The Mansion on Turtle Creek Cookbook__ by Dean Fearing, edited by Dotty
Griffith, 1987.
Posted to MC-Recipe Digest V1 #210
Date: 21 Aug 96 18:47:50 EDT
From: Paul & Terri Law <103366.1520@CompuServe.COM>
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