Lobster and Avocado on a "Flower" Tortilla

Total Time:
30 min
30 min

36 appetizers

  • 6 flour tortillas (any size will do, 11-inch are recommended)
  • Cookie cutter, of your choice
  • 2 ripe avocados, chopped (by hand)
  • 1/2 cup diced red onion
  • 2 teaspoons chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1 plum tomato, seeded and chopped
  • 1/2 cup fresh sour cream
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 pound fresh lobster meat, cut in small medallions
  • Preheat oven to 300 degrees F.

  • To make the "flower" tortillas, take the cookie cutter and press firmly down on the tortilla. Bake on a cookie sheet for 10 to 12 minutes. Reserve in an airtight container.

  • For the guacamole, combine the first 5 ingredients. Cover tightly with saran wrap. The guacamole may be made several hours ahead and refrigerated.

  • In small bowl, blend together the sour cream and spices.

  • To serve, place the cut out tortillas on a tray. Put a dollop of guacamole on each tortilla. Place 1 piece of lobster on top of the guacamole. Garnish with the spicy sour cream, using a squeeze bottle to drizzle the mixture over the hors d'ouevres. Serve cold.

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