Lobster And Avocado On A Flower Tortilla Recipes

Steps:

• In a medium bowl, combine lobster, tomato, avocado and Caesar dressing. Mix together, adding salt, pepper, and lemon juice. Set aside. Blanch several whole chives by dropping in boiling water for 10 seconds. Slice tortillas into 1/4's with knife. Roll each tortilla quarter into a cone shape. Secure by tying blanched chive like a string around cone. Scoop lobster mixture generously into cone, filling up to top. Adorn opening of each cone with freshly chopped lettuce.

Steps:

• For the lobster: Combine 1 cup of water with the butter, garlic and saffron in a medium saucepan over medium heat and bring to a boil. Reduce the heat to a simmer, add the lobster and simmer for 5 minutes. Remove from the heat. Drain the lobster from the cooking liquid.
• Meanwhile, make the salsa: Pulse the tomatillos, avocado, cilantro, onions, garlic powder, salt, pepper and 2 cups water in a blender or food processor. Transfer to a bowl.
• For the tortillas: Heat the oil in a large skillet or griddle over medium-low heat. Warm each tortilla in the skillet until pliable.
• Fill the warm tortillas with the lobster. Drizzle with the salsa then sprinkle with the cheese, onions and cilantro and serve right away.

Steps:

• Gently toss the lobster, mangoes, lime juice, 3 tablespoons olive oil, and avocados in a large bowl and let marinate for no more than 30 minutes in the refrigerator; lightly season with salt, if necessary. In a bowl, toss the mâche with 2 teaspoons lemon olive oil and a pinch of salt.
• To serve, divide the dressed mâche equally between the tortillas, top with lobster filling, garnish with truffle shavings, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, place some greens and filling in a tortilla, garnish with truffles, and eat right away.

Steps:

• If using live lobster, bring a large pot of generously salted water to a boil and prepare a large bowl of ice water. Add lobster to boiling water, cover, and cook for 9 minutes, until shell is bright red all over. Drain and transfer lobster to ice water to cool. Remove meat from claws, knuckles, and tail; pat lobster meat dry with paper towels and cut into 1/4" pieces.
• Combine mayonnaise, crème fraîche, 1 tsp. lemon juice, lemon zest, 1 tsp. tarragon, and chives in a medium bowl. Fold in lobster meat and season with salt.
• Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.
• Meanwhile, preheat oven to 350°F. Cut brioche into twenty-four 1 1/2" squares. Toast on rimmed baking sheet until lightly browned and dry, about 12 minutes.
• Spread avocado on toasts and top with lobster salad. Sprinkle with espelette pepper and tarragon and serve.
• Lobster salad can be made up to 2 days in advance; refrigerate in an airtight container. Toasts can be made up to 2 days in advance; store in airtight container at room temperature.

Steps:

• Bring enough water to the boil to cover the lobsters when added. Add the lobsters and salt and cover. When the water returns to the boil, let the lobsters simmer 12 minutes. Let stand five to 10 minutes and drain the lobsters well.
• Meanwhile, cut away and discard the core of the lettuce. Cut the leaves lengthwise into quarters. Cut the leaves crosswise into very fine shreds. There should be about six to seven cups.
• Remove the meat from the lobster shells. Cut the meat into bite-size pieces. There should be about four cups.
• Put the lettuce in a salad bowl. Arrange the lobster pieces on top and add the green onions or scallions. Toss lightly.
• Cut the avocados in half lengthwise. Discard the pits. Peel the halves. Cut each half lengthwise into thin strips. Sprinkle with lemon juice.
• Arrange the avocado slices neatly over the salad. Sprinkle with the basil.
• To make the salad dressing, put the mustard, vinegar, shallots, salt and pepper in a mixing bowl. Add the egg. Blend the oils. Start beating with a wire whisk while gradually adding the oil.
• Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.