Lobster Tostadas Food
LOBSTER TOSTADAS
To me, the perfect romantic appetizer: rich luscious lobster with the kick of jalapeno. Found in a "healthy" cookbook, The 99% Fat-Free Cookbook.
Provided by Lennie
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 181.6, Fat 1.8, SaturatedFat 0.3, Cholesterol 84.8, Sodium 298.6, Carbohydrate 18.2, Fiber 3.1, Sugar 2.7, Protein 19.7
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- Once the lobsters are cool, use a pair of kitchen shears to cut through the shells. Roughly chop the lobster meat.
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