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)
Cooked lobster, shredded
2 Shallots, minced
2 Jalapeno pepper, minced
2 Lemons, juice
Apple cider vinegar, to taste
finely grated Parmesan cheese, to taste
Sambel Oelek, to taste
1 large tomato, diced
Kosher salt, to taste
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)
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.