Zesty Lime Maine Lobster Tostada

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By: Derek Campanile, sponsored by the Maine Lobster Marketing Collaborative

Serves 6

Ingredients

  • 1 lb Raw Maine Lobster Meat (Claw and Knuckle)
  • 4 Qts water
  • 2 Tbsp sea salt
  • 4 Cups of ice
  • 1 Large tomato, chopped
  • 3/4 Cup chopped red onion
  • ¼ Cup cilantro
  • 1 Jalapeno, chopped (optional)
  • 2 Lemons
  • 1 Lime
  • 1 Large avocado, diced
  • 6 Tostada shells

Directions

In a large pot, bring water and salt to a boil.

Reduce to low heat and add in lobster meat.

Cook for 4-6 minutes until bright red and firm.

Strain in a colander, then place on ice in a large bowl until cool to the touch.

Cut lobster meat into bite-size pieces, then place in a medium-sized bowl.

Stir in chopped tomato, red onion, cilantro, and jalapeno if heat is desired.

Squeeze the juice of lemon and lime; cover the bowl with plastic wrap and let chill in the refrigerator for 30 minutes.

When ready to serve, add in diced avocado.

Place on a tostada and enjoy!

  1. In a large pot, bring water and salt to a boil. Reduce to low heat and add in lobster meat.
  2. Cook for 4-6 minutes until bright red and firm. Strain in a colander, then place on ice in a large bowl until cool to the touch.
  3. Cut lobster meat into bite-size pieces, then place in a medium-sized bowl.
  4. Stir in chopped tomato, red onion, cilantro, and jalapeno if heat is desired.
  5. Squeeze the juice of lemon and lime; cover the bowl with plastic wrap and let chill in the refrigerator for 30 minutes.
  6. When ready to serve, add in diced avocado. Place on a tostada and enjoy!