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Lobster Tacos with Yellow Tomato Salsa

Yield: 6 Servings

Lobster Filling
4 1 pound lobsters
6 7-inch fresh Flour Tortillas
3 tb Corn oil
1c Jalapeno Jack cheese, Grated
1c Spinach leaves, shredded

Yellow Tomato Salsa
1 lb Yellow tomatoes
1 lg Shallot finely Minced
1 lg Clove garlic finely Minced
2 tb Fresh cilantro Finely minced
1 tb Champagne(or white wine)Vinegar
2 Whole serrano chiles, Seeded and minced
2 ts Lime juice
Salt to taste
1 tb Maple syrup(optional)--if not sweet enough
Jicama Salad(separate Recipe)

Preheat oven to 300 degrees.

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.

Source: The Mansion on Turtle Creek Cookbook by Dean Fearing, edited by Dotty Griffith, 1987.