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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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To me, the perfect romantic appetizer: rich luscious lobster with the kick of jalapeno. Found in a healthy cookbook, The 99% Fat-Free Cookbook. Ingredients:
4 6-inch corn tortillas |
6 tablespoons dry white wine |
12 ounces cooked lobster meat, , sliced |
6 leaves red-leaf lettuce, shredded |
1 small jalapeno pepper, halved and seeded |
1 small white onion, halved |
1 clove garlic |
1/2 cup fresh cilantro leaves |
3 plum tomatoes, cored and quartered |
1 yellow tomatoes, cored and quartered |
2 teaspoons freshly squeezed lime juice |
Directions:
1. Preheat oven to 375F degrees.
2. 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.
3. Add the red and yellow tomatoes and pulse to a coarse chop.
4. Transfer to a bowl, stir in the lime juice, and set aside.
5. Put the tortillas in the oven, directly on the middle rack; bake for about 5 minutes or until toasted.
6. 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.
7. Stir in the lobster meat, cover, and cook for 3 minutes; remove from the heat.
8. Put the toasted tortillas on individual serving plates, topped with a handful of lettuce.
9. Divide the salsa and lobster meat among the 4 tostadas and spoon a little of the cilantro/wine mixture over each serving.
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