- Lightly salted water
- 4 [1-pound / 454-g each] whole lobsters
- 3 tablespoons [45 mL] corn oil
- 6 [7-inch / 18-cm] warm whole flour tortillas
- 1 cup [225 g] grated Jalapeno Monterey-Jack cheese
- 1 cup [250 mL] shredded spinach leaves
Yellow Tomato Salsa
- 4 cups [1 L] yellow cherry tomatoes
or
1 pound [454 g] yellow tomatoes
- 1 large shallot, finely minced
- 1 clove garlic, finely minced
- 2 tabelspoons [30 mL] finely minced fresh cilantro
- 1 tablespoon [15 mL] Champagne or white wine vinegar
- 2 whole serrano chiles, membranes removed and seeded, minced
- 2 teaspoons [10 mL] lime juice
- Salt, to taste
- 1 tablespoon [15 mL] maple syrup [if tomatoes are not sweet]
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- Prepare yellow tomato salsa.
- To prepare tacos, 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,until just done.
- Drain and leave lobsters to cool slightly.
- Remove meat from lobster tails careful not to tear it apart.
- Cut lobster meat into thin medallions, or medium-size dices if meat breaks apart.
- Over medium heat, heat corn oil into a medium-size frypan.
- Stir-fry lobster medallions until just heated through.
- Evenly spoon warm lobster medallions into the center of each warm flour tortilla.
- Evenly sprinkle each with grated Jalapeno Monterey-Jack cheese and shredded spinach.
- Roll each into a cylinder shape and place each on an individual warm serving plate, edge facing bottom.
- Serve tacos, coated with cold yellow tomato salsa
Yellow Tomato Salsa
- Into a food processor using the steel blade, process tomatoes until well chopped, yet not pureed.
- Combine chopped tomatoes and their juices with minced shallot, garlic and cilantro, vinegar, minced chiles, lime juice salt and mix well.
- Taste and if needed stir in some maple syrup, to balance the flavor and slightly sweeten the salsa.
- Cover and refrigerate for at least 2 hours, until very cold.
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