Warm Lobster Taco with Yellow Tomato Salsa

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Warm Lobster Taco with Yellow Tomato Salsa Ingredients

4 Whole lobsters (1 lb each)	1 Whole garlic clove, finely
3 tb Corn oil	2 tb Fresh cilantro, finely
6 Whole flour tortillas, 7	1 tb Champagne or white wine
1 c Tillamook Jalapeno Jack	2 Whole Serrano Chilies,
1 c Spinach leaves, shredded	2 ts Lime juice
Yellow Tomato Salsa:	Salt to taste
4 c Yellow cherry tomatoes or 1	1 tb Maple syrup (if tomatoes
1 Whole shallot, large, finely

Instructions for Warm Lobster Taco with Yellow Tomato Salsa

To make Yellow Tomato Salsa, in a food processor, using steel blade, process tomatoes until well chopped. Dont 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Mexican

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