Lobster Taco
with Yellow Tomato and Jimaca Salad

Serving Size : 6 Preparation Time :0:30

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
YELLOW TOMATO SALAD
2 pints yellow cherry tomatoes
1 each shallot -- diced
1 clove garlic -- chopped
2 tablespoons cilantro -- chopped
1 tablespoon white wine vinegar
2 each chilies -- chopped
2 teaspoons lime juice
1 tablespoon maple syrup
JIMACA SALAD
1/2 each jimaca -- finely julienned
1/2 each red pepper -- finely chopped
1/2 each yellow pepper -- finely chopped
1/2 each zucchini -- finely chopped
1/2 each carrot -- finely chopped
4 tablespoons olive oil
3 tablespoons lime juice
1 pinch cayenne pepper
1 pinch salt
6 7-inch flour tortillas 
3 tablespoons corn oil
1 cup spinach leaves -- cleaned and picked
1 cup jalapeno cheese -- grated
2 pounds lobster meat

Make the tomato salsa. In food processor process the tomatoes until well chopped. Add the shallots, garlic, cilantro, vinegar, chilies, lime juice and salt, then pulse once or twice. Adjust the seasoning and add maple syrup if the tomatoes are not sweet enough. Place in covered bowl and refrigerate at least 2 hours.

Preheat oven to 350 degrees. Wrap flour tortillas in aluminum foil and heat for 10 minutes.

Make the jimaca salad. Combine the jimaca, peppers, zucchini, carrots, peanut oil, lime juice, cayenne and toss well. Add salt when ready to serve.

In a medium sauté pan heat the corn oil over medium heat and warm the lobster medallions. Add the spinach, melt the jalapeno cheese and season with salt and pepper.

To serve. Horizontally place a warm flour tortilla in thee center of each plate. Place lobster mixture onto the tortilla, add the salsa last. Roll up and enjoy.


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