Lobster Tostadas

• 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

1. Preheat oven to 375F degrees.
2. 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.
3. Add the red and yellow tomatoes and pulse to a coarse chop.
4. Transfer to a bowl, stir in the lime juice, and set aside.
5. Put the tortillas in the oven, directly on the middle rack; bake for about 5 minutes or until toasted.
6. 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.
7. Stir in the lobster meat, cover, and cook for 3 minutes; remove from the heat.
8. Put the toasted tortillas on individual serving plates, topped with a handful of lettuce.
9. Divide the salsa and lobster meat among the 4 tostadas and spoon a little of the cilantro/wine mixture over each serving.

corn tortillas, white wine, lobster, salsa, jalapeno pepper, white onion, clove garlic, fresh cilantro, tomatoes, yellow tomatoes, freshly squeezed lime juice

Taken from www.food.com/recipe/lobster-tostadas-17015 (may not work)