Cooking Index - Cooking Recipes & IdeasLobster Taquitos With Tomatillo Salsa Recipe - Cooking Index

Lobster Taquitos With Tomatillo Salsa

Type: Fish, Shellfish
Courses: Starters and appetizers
Serves: 18 people

Recipe Ingredients

8 oz 227gCream cheese
1/3 cup 48g / 1.7ozShredded cheddar cheese
1/3 cup 48g / 1.7ozShredded jack cheese
1 teaspoon 5mlChopped garlic
1 1/2 cups 24g / 0.8ozCilantro - stems discarded
1 cup 62g / 2.2ozChopped red onion
1/3 cup 48g / 1.7ozBread crumbs
1/2 teaspoon 2.5mlCumin
1/2 teaspoon 2.5mlCayenne pepper
1 1/2 lbs 681g / 24ozCooked lobster meat - chopped
1/2 cup 118mlOil
8   Corn tortillas
8   Toothpicks
  Tomatillo Salsa
7   Tomatillos - peeled, rinsed,
  And roughly chopped
1/2   Yellow onion - diced (large)
1 tablespoon 15mlOlive oil
1/2   Cilantro
1 cup 146g / 5.1ozChopped fresh pineapple
1/4 cup 40g / 1.4ozBrown sugar
1/4 tablespoon 3.8mlCumin
1/4 tablespoon 3.8mlChili powder
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.