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Lobster Fostadas

Fat.Freedom's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Servings: 
4

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