LOBSTER TOSTADAS

August 12, 2019
Fresh Lobster Tostadas instruction with avocado coleslaw, sweet and sour mango slices, pico American state gallo, and queso fresco.

LOBSTER TOSTADAS

Lobster is in its own class once it return to foods that cause you to want your sitting within the lap of luxury. It’s sweet and smooth with the faint essence of the ocean. A fabulous addition to any instruction from wood kitchen appliance pizzas to made food dishes. Lobster is usually welcome.

Today we’re serving lobster heaped-up high on crisp tostadas with spicy avocado coleslaw, contemporary mango and avocado slices, pico di gallo, and queso fresco.

The key to creating good Lobster Tostadas is to  not cook the lobster tails.

LOBSTER TOSTADAS

INGREDIENTS :
For the Lobster Tostadas :

  • 2 lobster tails
  • 6 tostada shells
  • 1/2 cup pico de gallo
  • 1/4 cup crumbled queso fresco
  • 1 ripe avocado peeled and sliced
  • 1 ripe mango peeled and sliced

For the Avocado Slaw :

  • 4 cups shredded cabbage
  • 1/2 ripe avocado
  • 1/3 cup mayonnaise
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 serrano pepper seeded


INSTRUCTIONS :
  1. Place a large pot of water over high heat to boil. Insert a wooden skewer through each lobster tail, lengthwise, to help them stay straight while cooking. Once the water is boiling, lower the lobster tails into the pot. Boil for 5-7 minutes, until the shells are red. Then remove with tongs and place in a large bowl of ice water to cool.
  2. Next make the avocado slaw: Peel the avocado and place half in the blender. Add the mayo, vinegar, honey, and serrano pepper. Puree until smooth. Pour the shredded cabbage in a large bowl. Then pour the avocado puree over the top. Toss and salt to taste.
  3. Once the lobsters are cool, use a pair of kitchen shears to cut through the shells. Roughly chop the lobster meat.
  4. To assemble: Lay the tostada shells out flat and top with a spoonful of spicy avocado slaw. Then top with fresh mango and avocado slices, followed by pico di gallo and crumbled queso fresco. Place the chopped lobster pieces on top of each tostada and serve immediately.
Fresh Lobster Tostadas instruction with avocado coleslaw, sweet and sour mango slices, pico American state gallo, and queso fresco.

LOBSTER TOSTADAS

Lobster is in its own class once it return to foods that cause you to want your sitting within the lap of luxury. It’s sweet and smooth with the faint essence of the ocean. A fabulous addition to any instruction from wood kitchen appliance pizzas to made food dishes. Lobster is usually welcome.

Today we’re serving lobster heaped-up high on crisp tostadas with spicy avocado coleslaw, contemporary mango and avocado slices, pico di gallo, and queso fresco.

The key to creating good Lobster Tostadas is to  not cook the lobster tails.

LOBSTER TOSTADAS

INGREDIENTS :
For the Lobster Tostadas :

  • 2 lobster tails
  • 6 tostada shells
  • 1/2 cup pico de gallo
  • 1/4 cup crumbled queso fresco
  • 1 ripe avocado peeled and sliced
  • 1 ripe mango peeled and sliced

For the Avocado Slaw :

  • 4 cups shredded cabbage
  • 1/2 ripe avocado
  • 1/3 cup mayonnaise
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 serrano pepper seeded


INSTRUCTIONS :
  1. Place a large pot of water over high heat to boil. Insert a wooden skewer through each lobster tail, lengthwise, to help them stay straight while cooking. Once the water is boiling, lower the lobster tails into the pot. Boil for 5-7 minutes, until the shells are red. Then remove with tongs and place in a large bowl of ice water to cool.
  2. Next make the avocado slaw: Peel the avocado and place half in the blender. Add the mayo, vinegar, honey, and serrano pepper. Puree until smooth. Pour the shredded cabbage in a large bowl. Then pour the avocado puree over the top. Toss and salt to taste.
  3. Once the lobsters are cool, use a pair of kitchen shears to cut through the shells. Roughly chop the lobster meat.
  4. To assemble: Lay the tostada shells out flat and top with a spoonful of spicy avocado slaw. Then top with fresh mango and avocado slices, followed by pico di gallo and crumbled queso fresco. Place the chopped lobster pieces on top of each tostada and serve immediately.
Fresh Lobster Tostadas instruction with avocado coleslaw, sweet and sour mango slices, pico American state gallo, and queso fresco.

LOBSTER TOSTADAS

Lobster is in its own class once it return to foods that cause you to want your sitting within the lap of luxury. It’s sweet and smooth with the faint essence of the ocean. A fabulous addition to any instruction from wood kitchen appliance pizzas to made food dishes. Lobster is usually welcome.

Today we’re serving lobster heaped-up high on crisp tostadas with spicy avocado coleslaw, contemporary mango and avocado slices, pico di gallo, and queso fresco.

The key to creating good Lobster Tostadas is to  not cook the lobster tails.

LOBSTER TOSTADAS

INGREDIENTS :
For the Lobster Tostadas :

  • 2 lobster tails
  • 6 tostada shells
  • 1/2 cup pico de gallo
  • 1/4 cup crumbled queso fresco
  • 1 ripe avocado peeled and sliced
  • 1 ripe mango peeled and sliced

For the Avocado Slaw :

  • 4 cups shredded cabbage
  • 1/2 ripe avocado
  • 1/3 cup mayonnaise
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 serrano pepper seeded


INSTRUCTIONS :
  1. Place a large pot of water over high heat to boil. Insert a wooden skewer through each lobster tail, lengthwise, to help them stay straight while cooking. Once the water is boiling, lower the lobster tails into the pot. Boil for 5-7 minutes, until the shells are red. Then remove with tongs and place in a large bowl of ice water to cool.
  2. Next make the avocado slaw: Peel the avocado and place half in the blender. Add the mayo, vinegar, honey, and serrano pepper. Puree until smooth. Pour the shredded cabbage in a large bowl. Then pour the avocado puree over the top. Toss and salt to taste.
  3. Once the lobsters are cool, use a pair of kitchen shears to cut through the shells. Roughly chop the lobster meat.
  4. To assemble: Lay the tostada shells out flat and top with a spoonful of spicy avocado slaw. Then top with fresh mango and avocado slices, followed by pico di gallo and crumbled queso fresco. Place the chopped lobster pieces on top of each tostada and serve immediately.

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