|Jalapeno pepper||1 Small, halved|
|White onion||3 Ounce, halved (1 Small Sized One)|
|Garlic||1 Clove (5 gm)|
|Cilantro leaves||1⁄2 Cup (8 tbs)|
|Plum tomatoes||6 Ounce, cored and quartered (3 Red Ones)|
|Yellow tomato||6 Ounce, cored and quartered (1 Unit)|
|Lime juice||2 Teaspoon, squeezed|
|Corn tortillas||4 (6 Inch Each)|
|Dry white wine||6 Tablespoon|
|Lobster meat||12 Ounce, cooked and sliced|
|Leaf lettuce||6 Large, shredded (Use Red One)|
Preheat the oven to 375 degrees.
For the salsa, put the jalapeno pepper, onion, garlic, and 1/4 cup of the cilantro into the bowl of a food processor and 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 into the oven directly on the middle rack.
Bake for about 5 minutes, until toasted.
Meanwhile, combine the remaining 1/4 cup cilantro and the wine in a nonstick frying pan.
Cook for 1 minute over low heat, just until the 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 and wine mixture over each serving.