Fresh Lobster Tostadas Recipe with avocado slaw, sweet and tangy mango slices, pico di gallo, and queso fresco. This fresh and fabulous summer meal is just what you need on a warm summer evening.
Lobster… Is there any other word that instantaneously provides the same sense of opulence?
I think not.
Lobster is in its own category when it come to foods that make you feel like your sitting in the lap of luxury. It’s sweet and silky with the faint essence of the sea. A marvelous addition to any recipe from wood oven pizzas to rich pasta dishes. Lobster is always welcome.
Today we’re serving lobster piled high on crispy tostadas with spicy avocado slaw, fresh mango and avocado slices, pico di gallo, and queso fresco.
The key to making perfect Lobster Tostadas is to NOT overcook the lobster tails.
When cooking lobsters tails, I usually run a wooden skewer through the tail so that it doesn’t curl up while cooking. Then carefully drop it in boiling water and cook for 5-7 minutes. I usually stop after 5 minutes, just to be safe. Yet if you have extra large lobster tails, cook a little longer.
Then cool the lobster tails in an ice bath and cut them open with strong kitchen sheers.
Chop the tails into large chunks.
Next up, make a creamy spicy avocado slaw by tossing shaved cabbage with a puree of avocado, mayo, rice vinegar, honey, and serrano peppers.
Use the avocado slaw as the base of the tostadas, then top with fresh sliced avocado and sweet mango.
Top the Lobster Tostadas with fresh pico di gallo and salty queso fresco.
Then give each tostada a little crown of lobster and stand back to take in the glory of what you have created.
Wait for it….
Lobster Tostadas: fresh, zesty, and delicately diverse. A masterful seafood fantasy you can experience for yourself.
Tonight, if you like.
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