Lobster Tostadas Recipes

LOBSTER TOSTADAS

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.

LOBSTER AND SHRIMP CEVICHE TOSTADAS

Steps:

• combine garlic, salt, jalapeno, lime zest, cilantro, lobster, shrimp, red onion, juice of limes and lemon, let marinate for 8-12 hours the longer the better. The citrus will cook the shrimp, juice should cover over the seafood,if not add more. Fry tortillas until crisp and put on a paper towel lined plate to drain while still warm sprinkle with additional salt. To plate, spoon chopped avocado onto hot shell and then top with ceviche topping, serve with a lemon wedge on the side and voila!

EASY CRAB TOSTADAS

Steps:

• chop up crab or pull apart with your hands put all ingredients together in a bowel and drench with lemon and salt. Put sour cream on tostada top with crab mixture and top with slices of avocado and any kind of hot sauce if you want.

LOBSTER TOSTADAS

Steps:

• Place a large pot of water over high heat to boil. Insert a wooden skewer through each lobster tail, lengthwise, to help them stay straight while cooking. Once the water is boiling, lower the lobster tails into the pot. Boil for 5-7 minutes, until the shells are red. Then remove with tongs and place in a large bowl of ice water to cool.
• Next make the avocado slaw: Peel the avocado and place half in the blender. Add the mayo, vinegar, honey, and serrano pepper. Puree until smooth. Pour the shredded cabbage in a large bowl. Then pour the avocado puree over the top. Toss and salt to taste.
• Once the lobsters are cool, use a pair of kitchen sheers to cut through the shells, Roughly chop the lobster meat.
• To assemble: Lay the tostada shells out flat and top with a spoonful of spicy avocado slaw. Then top with fresh mango and avocado slices, followed by pico di gallo and crumbled queso fresco. Place the chopped lobster pieces on top of each tostada and serve immediately.