Mansion on Turtle Creek
Chef Dean Fearing
Warm Lobster Taco with Yellow Tomato Salsa and Jicama Salad
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.
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.
