Warm Lobster Taco with Yellow Tomato Salsa and Jicama
Salad
I created this dish in early 1986 and it quickly became my
signature appetizer on The Mansion on Turtle Creek menu. The name "Lobster
Taco" perfectly illustrates the casual elegance that characterizes Southwest
Cuisine. Its appeal is rooted in the combination of rich lobster and a simple
flour tortilla. The salsa and salad garnishes produce an explosion of color
that promises exciting dining.
Makes 6 servings
Ingredients:
3 1-pound lobsters
6 6-inch fresh flour tortillas
1 tablespoon olive oil
salt to taste
1 cup spinach leaves, cut into fine julienne
1 cup grated jalapeño Jack cheese
Yellow Tomato Salsa (recipe follows)
Jicama Salad (recipe follows)
Preparation:
Preheat oven to 300 degrees.
Fill a large stock pot with lightly salted water and bring to a boil over
high heat. Add lobsters and cook for about 8 minutes or until just done.
Drain and let lobsters cool slightly. Wrap tortillas tightly in foil and
place in preheated oven for about 8 minutes or until heated through. Keep
warm until ready to use.
Remove meat from lobster tails being careful not to tear it apart. Cut meat
into thin medallions (or medium‑sized dice, if meat breaks apart).
Heat oil in a medium sauté pan over medium heat. Add lobster, season with
salt and sauté until just heated through, about 1 minute. Add spinach and
wilt in pan, about 30 seconds. Remove pan from heat and stir in cheese until
melted and creamy, about 1 minute.
Spoon equal portions of mixture into the center of each warm tortilla. Roll
tortillas into a cylinder shape and place each one on a warm serving plate.
Surround the taco with Yellow Tomato Salsa and garnish each side with a
small mound of Jicama Salad.
Yellow Tomato Salsa
Ingredients:
2 pints yellow cherry tomatoes or 1 pound yellow tomatoes
2 small onions, minced
2 cloves garlic, minced
1 jalapeño, minced
1 tablespoon minced fresh cilantro
lime juice to taste
salt to taste
1 tablespoon maple syrup (use only if tomatoes are not sweet enough)
Preparation:
In a food processor, using the steel blade, process
tomatoes until well chopped. Do not purée. Combine tomatoes and their juices
with onion, garlic, jalapeño, cilantro, lime juice, and salt, mixing well.
Add maple syrup, if needed, to balance flavor and sweeten slightly. Do not
make ahead. Mixture must be fresh.
Jicama Salad
Ingredients:
2 small jicama, peeled and cut into fine julienne strips
2 small red bell peppers, membranes removed, cut into fine julienne strips
2 small yellow bell peppers, membranes removed, cut into fine julienne strips
2 small zucchini (only part that has green skin attached), cut into fine
julienne strips
2 small carrots, peeled and cut into fine julienne strips
4 tablespoons virgin olive oil
2 tablespoons lime juice
salt to taste
cayenne pepper to taste
Preparation:
Combine vegetables, oil, lime juice, salt and cayenne to
taste and toss to mix well.
