Dean Fearing'S Warm Lobster Tacos With Yellow Tomato Salsa

• 1 lb yellow tomatoes or yellow cherry tomatoes, chopped
• 1 lg shallot, minced
• 1 lg clove garlic, minced
• 2 Tbsp finely minced cilantro
• 1 Tbsp champagne vinegar or white wine vinegar
• 2 serrano chiles, seeded and minced
• 2 tsp fresh lime juice
• 1 Tbsp pure maple syrup (optional)
• Salt to taste
• 4 1-lb live lobsters
• 3 Tbsp corn oil
• 6 flour tortillas
• 1 cup fresh spinach, shredded
• 1 cup grated Monterey Jack cheese with jalapenos

1. This recipe was featured in the April 1995 issue of Texas Monthly.
2. Southwest Cooking's Warm Lobster Tacos
3. Tacos go uptown in the hands of Dean Fearing. All it takes is a little
4. lobster, jalapeno-spiked cheese, fresh spinach, and Fearing's snappy
5. yellow-tomato salsa. A signature dish of Dallas' Mansion on Turtle Creek
6. (2821 Turtle Creek Boulevard), these tony tacos are featured in De Gustibus
7. Presents the Great Cooks' Cookbooks: Southwest Cooking. This new,
8. beautifully photographed compendium by Arlene Feltman-Sailhac focuses on
9. nine masters of Southwestern cuisine. Other Texas chefs spotlighted are
10. Robert Del Grande of Houston's Cafe Annie and Stephan Pyles of Dallas' Star
11. Canyon. Book published by Black Dog and Leventhal ($12.98).
12. Southwest Cooking's Warm Lobster Tacos
13. Yellow-Tomato Salsa
14. In a bowl, combine all ingredients and season to taste. Cover and
15. refrigerate for at least 2 hours.
16. Lobsters
17. Fill a lg stockpot with lightly salted water and bring to a boil. Plunge
18. lobsters headfirst into boiling water, cover, and cook for 8 min. or
19. until shells turn red. Drain and let lobsters cool slightly.
20. Remove meat from lobster tails, adding claw meat if lobsters are small. Cut
21. meat into thin medallions or chop into 1/4" pieces. Reserve any
22. remaining meat for other use after tacos are made.
23. In a medium-sized skillet, heat oil over med heat. Add lobster meat and
24. saute for 2 min. or until heated through.
25. Tortillas and Filling
26. While lobsters are cooking, preheat oven to 200u0b0 . Stack tortillas and
27. wrap tightly in aluminum foil. Warm in oven for 15 min. or until heated
28. through. Remove and keep warm by wrapping in a thick terry cloth towel.
29. To serve, place spinach, lobster meat, and cheese on tortillas and roll up.
30. Place each taco seam side down on a warm plate with a mound of yellow-tomato
31. salsa to one side. (Cookbook also contains recipe for jicama salad.) Serves
32. 6.

yellow tomatoes, shallot, clove garlic, cilantro, vinegar, serrano chiles, lime juice, maple syrup, salt, live lobsters, corn oil, flour tortillas, fresh spinach, grated monterey

Taken from www.epicurious.com/recipes/member/views/dean-fearings-warm-lobster-tacos-with-yellow-tomato-salsa-1214659 (may not work)