.
Ingredients:
4
6-inch corn tortillas
6
tablespoons dry white wine
12
ounces cooked lobster meat, , sliced
6
leaves red-leaf lettuce, shredded
---Salsa---
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
Instructions:
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.
Nutrition
Facts:
Amount
Per Serving: Calories 115
Fat
1 g, Cholesterol 85 mg,
Sodium
273 mg,
Courtesy
of:
www.recipezaar.com
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