Warm Lobster Taco with Yellow Tomato Salsa
Submitted by jus4fun283
Warm lobster tacos pair seared lobster medallions, jalapeño jack, and shredded spinach in flour tortillas, served over a bright yellow tomato salsa with serrano and lime.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
170 minWarm lobster taco with yellow tomato salsa is the kind of plated entree you’d expect at a coastal restaurant in Cabo or on Cape Cod, not from a home kitchen. Lobster medallions get a quick warm sauté in corn oil, then roll into flour tortillas with jalapeño jack cheese and shredded spinach. The whole cylinder lays on a pool of bright yellow tomato salsa, which is the dish’s real star.
Yellow tomatoes change the entire flavor profile of a salsa: lower acid, brighter sweetness, and a subtle tropical note that pairs better with shellfish than the punchier tang of red tomato salsas. Champagne vinegar instead of lime juice alone keeps the salsa elegant without overwhelming the lobster, and serrano chiles add measured heat that cuts through the richness without burning.
Pro Tips
- Don’t overcook the lobster. Eight minutes total in boiling water plus a brief warm sauté is plenty. Anything more turns the meat rubbery.
- Slice tail meat into clean medallions only if it cooperates. If it tears, dice it medium and own the texture rather than fight it.
- Make the salsa ahead. Two hours minimum in the fridge lets the flavors marry and the tomatoes weep into a juicier base.
- Warm tortillas in a dry skillet just before plating. Cold tortillas crack and steal heat from the lobster.
Variations
- Use shrimp or crab for a more accessible (and cheaper) seafood swap that follows the same method.
- Add diced avocado to the salsa for extra creaminess against the chile heat.
- Sub corn tortillas for a more traditional Mexican-style preparation.
Ingredients
Directions
To make Yellow Tomato Salsa, in a food processor, using steel blade, process tomatoes until well chopped. Don’t puree.
Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and mix well.
Add maple syrup, if needed, to balance flavor and slightly sweeten.
Cover and refrigerate for at least 2 hours or until very cold.
To make taco, fill 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. Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart). Heat oil in medium sauté pan, over medium heat and sauté lobster medallions until just heated through. Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm serving plate with the edge facing bottom. Surround the taco with Yellow Tomato Salsa.
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