CHEF ABYSSINIA’S LOBSTER TOSTADA RECIPE

When in doubt, go for the Tostada! Chef Abyssinia, our talented September Chef of the Month has shared with us her Lobster Tostada Recipe. Tangy, sweet & fresh, this dish is ideal for any occasion. Get it below!

Poached Lobster w/ chipotle aioli & mango salsa served on a crispy tostada shell w/ guacamole

Yield: 4 servings
Total Time: 20 minutes

Ingredients

Poached Lobster

• 4 Small lobster tails
• Salt & Pepper
• 1 Bay Leaf

Guacamole 

• 2 Small ripe avocados
• 1 Plum tomato, small diced
• ½ Bunch cilantro, chopped
• ½ Jalapeño, seeded & minced
• ½ Small red onion, small diced
• 1 Lime for juice

Mango Salsa 

• 1 Ripe mango, peeled & small diced
• 1 Red bell pepper, small diced
• ½ Small red onion, small diced
• ½ Lemon for juice
• 1 Pinch salt & pepper
• ¼ Bunch cilantro, chopped
• ½ Jalapeño, seeded & minced

Chipotle Aioli 

• ¼ c mayonnaise
• 1 tbsp chipotle in adobo, diced
• ½ Lemon for juice
• 1 Pinch salt & pepper

Tostada Shell

• 1 Bag of tortilla tostada shells-store brand tortilla chip cups
• OR 4 corn tortillas to deep-fry
• 2 tbsp Honey

Directions

Poached Lobster

1. Bring a medium pot of water to a boil, add bay leave, salt & pepper to flavor water.
2. Poach lobster tail 3-5 min until cooked, when done place in ice bath or cold water to cool.
3. Remove lobster tail from shell & small dice, set aside in cooler.
4.  In a small bowl, mix chipotle, mayo, lemon juice, salt & pepper to taste.
5. Add diced lobster tail to the chipotle aioli mixture & place back into cooler.

Mango Salsa 

1. In a small bowl mix diced mango, diced red onion, diced red pepper, chopped cilantro, honey, lemon juice & salt & pepper to taste, set aside.

Guacamole 

1. In a small bowl mash avocado using clean hands or fork, add in chopped cilantro, diced tomato, minced jalapeño, juice of 1 lime, salt & pepper to taste.

Tostada

1. Store brand tortilla shells, open bag & relax.
2. To make your own tostada, heat a medium size frying pan w/ about 1 cup of oil. When oil is hot place corn tortilla in oil, frying one tortilla at a time for about 30 sec – 1 min. When tortilla is crispy, place on a tray with paper towel & sprinkle with salt.

Assembly

1.  To assemble add 1 scoop of guacamole to the tortilla chip, top with lobster mixture & then garnish with mango salsa. Enjoy!

Connect with our September Chef of the Month

Instagram: @chefabyssinia

Website: http://www.chefabyssinia.com/