Warm Lobster Taco with Yellow Tomato Salsa
| Yield: | 6 Servings |
| Categories: | Seafood, Mexican, Salsa |
| 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) |
Advertisement