LOBSTER TOSTADAS
To me, the perfect romantic appetizer: rich luscious lobster with the kick of jalapeno. Found in a "healthy" cookbook, The 99% Fat-Free Cookbook.
Provided by Lennie
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 181.6, Fat 1.8, SaturatedFat 0.3, Cholesterol 84.8, Sodium 298.6, Carbohydrate 18.2, Fiber 3.1, Sugar 2.7, Protein 19.7
LOBSTER TOSTADAS
How to make Lobster Tostadas
Provided by @MakeItYours
Number Of Ingredients 12
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.
EASY CRAB TOSTADAS
These are delicious tostadas, my whole family makes them and loves them. My husband doesn't care to much for seafood but always looks forward to eating this.
Provided by jjwilson_1
Categories Crab
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 386.9, Fat 26.4, SaturatedFat 15.8, Cholesterol 119.5, Sodium 404.6, Carbohydrate 13.8, Fiber 1.8, Sugar 4.6, Protein 24.8
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- 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.
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