Step 1:

Dice and place all the salsa ingredients in a small bowl. Season with lime juice and salt and pepper. Toss together well with a spoon. Cover and place in the fridge to chill.

Step 2:

Using a blender cup, blend all ingredients for the crema until smooth. Add salt and pepper to taste. Transfer to a small bowl, cover with cling film and refrigerate until assembly.

Step 3:

Separate the tail of the lobster from the body and break off the tail flippers. Extract the meat from each flipper and insert a fork and push the tail meat out in one piece (see How To Break Down a Lobster).

Step 4:

Cut into 1-inch cubes and season with jerk seasoning, olive oil, butter and fresh thyme on a baking sheet. Toss to completely coat each piece of lobster evenly in the seasoning.

Step 5:

Adjust the wire rack in the oven about 6 inches from the broiler heat source. Set the oven on the “Lo” broil setting and place the lobster on the preset oven rack. Cook for 8-10 minutes until the lobster pieces are golden and cooked through.

Step 6:

While the lobster is cooking, fry the tortillas in shallow oil over medium-high heat for 1-2 minutes on each side until golden and crispy. Drain on a paper towel-lined plate to remove the excess oil. Season lightly with salt.

Step 7:

Assemble tostadas by smearing a bit of crema onto each tortilla. Top the crema with lobster. Top the lobster with pineapple salsa. Garnish with lime wedges and cilantro leaves. Serve and enjoy.

Step 8:

Notes: 

• Any neutral oil will work for frying the tostadas. 
• Making the salsa ahead will improve the flavor.