Try this Warm Lobster Taco with Yellow Tomato Salsa recipe, or contribute your own.
Suggest a better descriptionTo 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.
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 372 | ||
Calories from Fat: 372 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42g | 56 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 24.6g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.9mg | 1 % | |
Potassium 2mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 372
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