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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Spicy California Roll on a ricecake

 

MMMnnnnnn, like sushi, but waaay easier.

Ingredients:

1 small package of REAL crab-meat from the claws

some mayonnaise

generous amounts of hot sauce- sriracha, or whatever else you like

1/2 avocado, finely diced

1/4 cup cucumber, peeled and finely diced

lots of pickled ginger, sliced super thin

1/2 red pepper , finely diced

a few plain rice cakes (or go for brown rice ones)

1/2 sheet nori, cut into matchsticks (this is easiest if you fold the nori)

toasted sesame seeds for garnish

 

Directions:

1. Spread a thin layer of mayonnaise onto each rice cake.

2. In a small bowl, combine the real crab-meat with your hot sauce , to taste.

3. Assemble your sandwiches with the crab-meat, avocado, cucumber, pickled ginger and red pepper.  Add the nori matchsticks on top and sprinkle with toasted sesame seeds.

eat 2!

 

 

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Lettuce packages

Fresh lettuce leaves, wafer-thin lemon, shredded chili and ginger, crunchy salted peanuts and plump shrimp.  Guests make their own to taste.

So fresh and fast for light summer meals or an appetizer.

Ingredients:

8 lettuce leaves from a soft round head of lettuce

8 paper thin slices of lemon, quartered

2 red and green chili’s sliced very thin

1 – 1″ piece of fresh ginger, sliced very very thin

1 handful of salted peanuts

16 shelled tiger shrimp, cooked, cooled and cut in half

12 small lemon wedges

 

Directions:

1. Place the lettuce leaves in a bowl and divide the remaining ingredients into 4 small piles on a serving plate.

2. Invite each diner to place a lettuce leaf on their plate, place half the ingredients from a pile and finish with a squeeze of lemon.  Roll the leaf up, eat at once, make another….

Make more for a larger crowd.

 

 

 

 

 

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