Lobster Fostadas Recipe
Ingredients
| 1 small jalapeno pepper halved and deeded | ||
| White onion | 1 Small, halved (SALSA:) | |
| 1 large clove garlic | ||
| Cilantro leaves | 1/2 Cup (16 tbs) (SALSA:) | |
| 3 red plum tomatoes (about 6 ounces total) cored and quartered | ||
| 1 yellow tomato (about 6 ounces) cored and quartered | ||
| Lime juice | 2 Teaspoon, squeezed (SALSA:) | |
| Four 6 inch corn tortillas | ||
| Dry white wine | 6 Tablespoon (SALSA:) | |
| 12 ounces cooked lobster meat sliced | ||
| 6 large leaved red leaf lettuce shredded | ||
Directions
Preheat the oven to 375 degrees.
For the salsa, put the jalapeno pepper, onion, garlic, and 1/4 cup of the cilantro into the bowl of a food processor and process to a fine mince.
Add the red and yellow tomatoes and pulse to a coarse chop.
Transfer to a bowl, stir in the lime juice, and set aside.
Put the tortillas into the oven directly on the middle rack.
Bake for about 5 minutes, until toasted.
Meanwhile, combine the remaining 1/4 cup cilantro and the wine in a nonstick frying pan.
Cook for 1 minute over low heat, just until the liquid begins to smoke.
Stir in the lobster meat, cover, and cook for 3 minutes.
Remove from the heat.
Put the toasted tortillas on individual serving plates, topped with a handful of lettuce.
Divide the salsa and lobster meat among the 4 tostadas, and spoon a little of the cilantro and wine mixture over each serving.
For the salsa, put the jalapeno pepper, onion, garlic, and 1/4 cup of the cilantro into the bowl of a food processor and process to a fine mince.
Add the red and yellow tomatoes and pulse to a coarse chop.
Transfer to a bowl, stir in the lime juice, and set aside.
Put the tortillas into the oven directly on the middle rack.
Bake for about 5 minutes, until toasted.
Meanwhile, combine the remaining 1/4 cup cilantro and the wine in a nonstick frying pan.
Cook for 1 minute over low heat, just until the liquid begins to smoke.
Stir in the lobster meat, cover, and cook for 3 minutes.
Remove from the heat.
Put the toasted tortillas on individual serving plates, topped with a handful of lettuce.
Divide the salsa and lobster meat among the 4 tostadas, and spoon a little of the cilantro and wine mixture over each serving.
Chef
