Lobster Tostadas
To me, the perfect romantic appetizer: rich luscious lobster with the kick of jalapeno. Found in a
Steps
Preheat oven to 375f degrees.
First , make the salsa: in your food processor , place the jalapeno pepper , onion , garlic , and 1 / 4 cup of the cilantro leaves.
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 in the oven , directly on the middle rack.
Bake for about 5 minutes or until toasted.
Meanwhile , combine the remaining 1 / 4 cup cilantro leaves and the wine in a nonstick frying pan.
Cook for 1 minute over low heat , just until 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 / wine mixture over each serving.
Ingredients
6-inch corn tortillas, dry white wine, lobster meat, red-leaf lettuce, jalapeno pepper, white onion, garlic, fresh cilantro leaves, plum tomatoes, yellow tomatoes, lime juice