Serves: 8
Time: 45 minutes
Ingredients:
1 pound lobster meat
1 tablespoon olive oil
2 tablespoons mayonnaise
3 tablespoons finely chopped red onion
1 jalapeño, stemmed and finely chopped
3 plum tomatoes, cored, seeded, and chopped
1/4 cup lightly packed cilantro leaves, chopped
Zest and juice of 2 limes
Salt and black pepper
8 flat tostada shells, packaged or homemade
1 avocado, pitted and thinly sliced
Cilantro sprigs
2 limes, quartered
Procedure:
Place the lobster meat in a bowl and remove any remaining cartilage by hand. Add the oil, mayonnaise, onion, jalapeño, tomatoes, cilantro, lime zest, and lime juice to the lobster meat. Using a rubber spatula or spoon, gently fold (or toss) all ingredients until well blended. Season well with salt and pepper. Top each tostada shell with a generous serving of the lobster meat mixture, then place a few slices of avocado over top, and garnish with a sprig of cilantro. Serve each with a lime wedge.
Recipe provided by:
Chef Jason Lynch Executive Chef at Le Caveau Restaurant
From his first cookbook, Straight from the Line, available for purchase online at ablesensepublishing.com.
Time: 45 minutes
Ingredients:
1 pound lobster meat
1 tablespoon olive oil
2 tablespoons mayonnaise
3 tablespoons finely chopped red onion
1 jalapeño, stemmed and finely chopped
3 plum tomatoes, cored, seeded, and chopped
1/4 cup lightly packed cilantro leaves, chopped
Zest and juice of 2 limes
Salt and black pepper
8 flat tostada shells, packaged or homemade
1 avocado, pitted and thinly sliced
Cilantro sprigs
2 limes, quartered
Procedure:
Place the lobster meat in a bowl and remove any remaining cartilage by hand. Add the oil, mayonnaise, onion, jalapeño, tomatoes, cilantro, lime zest, and lime juice to the lobster meat. Using a rubber spatula or spoon, gently fold (or toss) all ingredients until well blended. Season well with salt and pepper. Top each tostada shell with a generous serving of the lobster meat mixture, then place a few slices of avocado over top, and garnish with a sprig of cilantro. Serve each with a lime wedge.
Recipe provided by:
Chef Jason Lynch Executive Chef at Le Caveau Restaurant
From his first cookbook, Straight from the Line, available for purchase online at ablesensepublishing.com.
Restaurant: Le Caveau Restaurant at Grand Pré Winery
Recipe Type: Authentic
Submitted By: Chef Jason LynchRecipe Type: Authentic
Recipe Author: Executive Chef Jason Lynch
Book: Straight from the Line
Book Author: Chef Jason Lynch
Publisher: Able Sense Publishing
Original Photograph By: Jason Lynch/Taste of Nova Scotia
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.tasteofnovascotia.com/recipes/lobster-and-avocado-tostadas/#more-9920