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Warm Lobster Taco with Yellow Tomato Salsa and Jicama Salad

Servings: 6


For Lobster Tacos:
3 1-pound lobsters
6 fresh flour tortillas (6 inches)
1 tablespoon olive oil
Salt to taste
1 cup spinach leaves, cut into fine julienne
1 cup (4 ounces) grated Wisconsin jalapeño jack cheese
Yellow Tomato Salsa, recipe follows
Jicama Salad, recipe follows

For Yellow Tomato Salsa:
2 pints yellow cherry tomatoes or 1 pound yellow tomatoes
2 small onions, minced
2 cloves garlic, minced
1 jalapeño, minced
1 tablespoon fresh cilantro, minced
Lime juice to taste
Salt to taste
1 tablespoon maple syrup (use only if tomatoes are not sweet enough)

For Jicama Salad:
2 small jicama, peeled and cut into fine julienne strips
2 small red bell pepper, membranes removed, cut into fine julienne strips
2 small yellow bell pepper, membranes removed, cut into fine julienne strips
2 small zucchini (only part that has green skin attached), cut into fine julienne strips
2 small carrots, peeled and cut into fine julienne strips
4 tablespoons virgin olive oil
2 tablespoons lime juice
Salt to taste
Cayenne pepper to taste

Cooking Directions:

For lobster tacos: Heat oven to 300°F. 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 or until just done. Drain and let lobsters cool slightly. Wrap tortillas tightly in foil and place in heated oven for about 8 minutes or until heated through. Keep warm until ready to use.

Remove meat from lobster tails, being careful not to tear it apart. Cut meat into thin medallions (or medium sized dice, if meat breaks apart).

Heat oil in a medium sauté pan over medium heat. Add lobster, season with salt and sauté until just heated through, about 1 minute. Add spinach and wilt in pan, about 30 seconds. Remove pan from heat and stir in cheese until melted and creamy, about 1 minute.

Spoon equal portions of mixture into the center of each warm tortilla. Roll tortillas into a cylinder shape and place each one on a warm serving plate.

Surround the taco with Yellow Tomato Salsa and garnish each side with a small mound of Jicama Salad.

For yellow tomato salsa: In a food processor, using the steel blade, process tomatoes until well chopped. Do not puree. Combine tomatoes and their juices with onion, garlic, jalapeño, cilantro, lime juice, and salt, mixing well. Add maple syrup, if needed, to balance flavor and sweeten slightly. Do not make ahead. Mixture must be fresh.

For jicama salad: Combine vegetables, oil, lime juice, salt and cayenne to taste and toss to mix well.

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