Ingredients
- 1 (8-ounce) container chopped lobster meat
- 1 cup finely chopped tomato
- 1 avocado, peeled and diced
- 1/2 cup cilantro-pepita Caesar dressing
- Pinch salt and pepper
- 1/2 lemon, juiced
- Whole chives
- 2 (12-inch) flour tortillas
- Freshly chopped lettuce
Directions
In a medium bowl, combine lobster, tomato, avocado and Caesar dressing. Mix together, adding salt, pepper, and lemon juice. Set aside. Blanch several whole chives by dropping in boiling water for 10 seconds. Slice tortillas into 1/4's with knife. Roll each tortilla quarter into a cone shape. Secure by tying blanched chive like a string around cone. Scoop lobster mixture generously into cone, filling up to top. Adorn opening of each cone with freshly chopped lettuce.
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By lwntrtn
Austin, TX
on December 29, 2009
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We have been doing this recipe for several years even with a variation or two. We used a stove top smoker and smoked the lobster tails. We also did it smoking tilapia fillets which turned out better than the lobster (almost. The only difference we did was slice romaine lettuce lengthwise and put into the cone first, We did not mix the lobster as instructed, but put the avocado mixture in the cone next and then the lobster or tilapia. The presentation and taste is wonderful.
By justone_5421147
Attalla, AL
on April 27, 2006
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it just did not work.
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