Lobster Taquitos With Tomatillo Salsa Recipe - Cooking Index
|8 oz||227g||Cream cheese|
|1/3 cup||48g / 1.7oz||Shredded cheddar cheese|
|1/3 cup||48g / 1.7oz||Shredded jack cheese|
|1 teaspoon||5ml||Chopped garlic|
|1 1/2 cups||24g / 0.8oz||Cilantro - stems discarded|
|1 cup||62g / 2.2oz||Chopped red onion|
|1/3 cup||48g / 1.7oz||Bread crumbs|
|1/2 teaspoon||2.5ml||Cayenne pepper|
|1 1/2 lbs||681g / 24oz||Cooked lobster meat - chopped|
|7||Tomatillos - peeled, rinsed,|
|And roughly chopped|
|1/2||Yellow onion - diced (large)|
|1 tablespoon||15ml||Olive oil|
|1 cup||146g / 5.1oz||Chopped fresh pineapple|
|1/4 cup||40g / 1.4oz||Brown sugar|
|1/4 tablespoon||3.8ml||Chili powder|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
To make Salsa: Saute tomatillos and onions until brown in olive oil, about 1 minute. Transfer to food processor, adding remaining ingredients. Puree until smooth.
To make Taquitos: Mix cheeses, garlic, cilantro, onion, bread crumbs and spices in mixing bowl. Transfer small batches into food processor and puree until smooth, transferring each batch into a second mixing bowl until all has been pureed. Add lobster meat and mix thoroughly.
Heat about 1/4 inch oil in a saute pan. One by one, dip tortillas into hot oil for one second, just to soften. Allow to cool, then add 1/4 cup lobster mixture. Roll into taquito and hold together with a toothpick. Repeat process till all mix is gone. Fry in saute pan with oil about two minutes until crunchy. Top with tomatillo salsa.
This recipe yields 18 taquitos.
The Los Angeles Times, 05-05-2002
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