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Warm Lobster Tacos with Yellow Tomato Salsa
* Exported from MasterCook Mac *
Warm Lobster Tacos with Yellow Tomato Salsa
Recipe By : Dean Fearing, __The Mansion on Turtle Creek Cookbook__
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Fish and Seafood
Salsas Texas
Tomatoes Southwest
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Lobster Filling---
4 1 pound lobsters
6 7-inch fresh Flour Tortillas (separate recipe)
3 tablespoons corn oil
1 cup jalapeno Jack cheese -- grated
1 cup spinach leaves -- shredded
---Yellow Tomato Salsa---
1 pound yellow tomatoes
1 large shallot -- very finely minced
1 large clove garlic -- very finely minced
2 tablespoons fresh cilantro -- very finely minced
1 tablespoon champagne (or white wine) vinegar
2 whole serrano chiles -- seeded and minced
2 teaspoons lime juice
salt -- to taste
1 tablespoon maple syrup (optional) -- if not sweet enough
Jicama Salad (separate recipe)
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.
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