*  Exported from  MasterCook Mac  *
 
                Warm Lobster Tacos with Yellow Tomato Salsa
 
 Recipe By     : Dean Fearing, __The Mansion on Turtle Creek Cookbook__
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       Fish and Seafood
                 Salsas                           Texas
                 Tomatoes                         Southwest
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ---Lobster  Filling---
    4      1 pound       lobsters
    6      7-inch        fresh Flour Tortillas (separate recipe)
    3      tablespoons   corn oil
    1      cup           jalapeno Jack cheese -- grated
    1      cup           spinach leaves -- shredded
                         ---Yellow Tomato Salsa---
    1      pound         yellow tomatoes
    1      large         shallot -- very finely minced
    1      large clove   garlic -- very finely minced
    2      tablespoons   fresh cilantro -- very finely minced
    1      tablespoon    champagne (or white wine) vinegar
    2      whole         serrano chiles -- seeded and minced
    2      teaspoons     lime juice
                         salt -- to taste
    1      tablespoon    maple syrup (optional) -- if not sweet enough
                         Jicama Salad (separate recipe)
           For the Lobster Filling:  Preheat oven to 300 degrees.  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
 preheated
 300 degree oven for about 15 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 saute pan over medium heat and saute lobster 
 medallions until just heated through.
           Spoon equal portions of warm lobster medallions into the center of 
 each warm tortilla.  Sprinkle with equal portions of grated cheese and 
 shredded spinach.
           Roll tortillas into a cylinder shape and place each one on a warm 
 serving plate with the edge facing the bottom.
           Surround the taco with Yellow Tomato Salsa and garnish each side 
 with a small mound of Jicama Salad (separate recipe).
 
           For the 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 shallot, garlic, cilantro, vinegar, chilies, lime
 juice,
 and salt, mixing well.  Add maple syrup, if needed, to balance flavor and 
 sweeten slightly.
           Cover and refrigerate for at least 2 hours or until very cold.  
 Note:  For a crunchier, more typical salsa, put tomatoes through fine die of
 a
 food grinder.
 
 Chef’s Notes:  “I created this dish in early 1986 and it quickly became my 
 signature appetizer on The Mansion on Turtle Creek menu.  The name 'Lobster 
 Taco' perfectly illustrates the casual elegance that characterizes Southwest 
 cuisine.  Its appeal is rooted in the combination of rich lobster and a
 simple
 flour tortilla.  The salsa and salad garnishes produce an explosion of color 
 that promises exciting dining”.
 
 __The Mansion on Turtle Creek Cookbook__ by Dean Fearing, edited by Dotty 
 Griffith, 1987.

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