Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Whole lobsters (1 lb each) 1 Whole garlic clove, finely
3 tb Corn oil -minced
6 Whole flour tortillas, 7 2 tb Fresh cilantro, finely
-inches each -minced
1 c Tillamook Jalapeno Jack 1 tb Champagne or white wine
-cheese, grated -vinegar
1 c Spinach leaves, shredded 2 Whole Serrano Chilies,
Yellow Tomato Salsa: -seeded and minced
4 c Yellow cherry tomatoes or 1 2 ts Lime juice
-lb yellow tomatoes Salt to taste
1 Whole shallot, large, finely 1 tb Maple syrup (if tomatoes
-minced -aren't sweet)

To make Yellow Tomato Salsa, in a food processor, using steel blade,
process tomatoes until well chopped. Don't puree. Combine tomatoes and
their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice,
salt, and mix well. Add maple syrup, if needed, to balance flavor and
slightly sweeten. Cover and refrigerate for at least 2 hours or until very
cold.

To make taco, fill large stock pot with lightly salted water and bring to a
boil over high heat. Add lobsters and cook for about 8 minutes or until
just done. Drain and let lobsters cool slightly. Remove meat from lobster
tails, careful not to tear it apart. Cut meat into thin medallions (or
medium size dice, if meat breaks apart). Heat oil in medium saute pan,
over medium heat and saute lobster medallions until just heated through.
Spoon equal portions warm lobster medallions into center of each warm flour
tortilla. Sprinkle each with equal portions of grated cheese and shredded
spinach. Roll into cylinder shape and place each one on warm serving plate
with the edge facing bottom. Surround the taco with Yellow Tomato Salsa.

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