Spicy Lobster Tostada from Blue Star Diner
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Spicy Lobster Tostada from Blue Star Diner

I recently had the privilege of pairing up with an amazing chef for a charity event

Chef Drew Masterman from Blue Star Diner came up with this amazing recipe that knocked everyones socks right off!  We had a great (and very hectic) time preparing these for all the event goers.

This is my slight deviation from the recipe originally posted. You can make your own deviations of course :)


To cook lobster:
1 quart water
1 Celery stalks, whole
1 Carrot, whole
1/2 White Onion, minced
3 sprigs Thyme
1 Bay Leaf
1/2 cup sweet White Wine
1/2 cup White Vinegar
1  lb pre-cooked lobster (I used beautiful flash frozen lobster from Cassel Marche)

Filling:
Cooked lobster, shredded
2 Shallots, minced
2 Jalapeno pepper, minced
2 Lemons, juice
200mL Mayonnaise
Apple cider vinegar, to taste

finely grated Parmesan cheese, to taste

Sambel Oelek, to taste

1 large tomato, diced
Kosher salt, to taste

Toppings:
1/4 Iceberg Lettuce, thinly sliced
2 Avocados, thinly sliced
1 Mango, thinly minced
Sambal Oelek, to taste

1 bunch Chives, minced

32 – 3” golden fried corn tortillas (or tortilla chips)

Directions:

1. To cook the lobster: (note, the lobster meat I used was precooked and flash frozen) In a large pot with steamer fitting, add all ingredients except lobster and bring to a boil. Place the steamer in the pot, then the lobster, and cover with a tight fitting lid. Cook for just a few minutes to infuse the lobster with the broth. Once done, remove from heat, let cool.

2. In a large bowl combine Mayonnaise, lemon, Sambal Oelek and salt.  Set a small amount aside, then add all filling ingredients and mix until well combined (actually I added the mayo mixture to the lobster, that way, you can get the right consistency).

3. Place a small dollop of mayonnaise mixture on filling on crisp tortilla shells (cut the tortillas smaller using a cookie cutter, and fry them in canola oil) or chips, then top with lettuce, a spoonful of the lobster/mayonnaise mixture,  avocado, mango, chives and a dollop of sambal oelek. Serve immediately.

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  1. Wow! Looks awesome! And glutenfree too (of course)!

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