Recipe courtesy of Watson's Catering and Events
Lobster and Avocado on a "Flower" Tortilla
- Yield: 36 appetizers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 60
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 18
- Sodium
- 116
- Total: 30 min
- Prep: 30 min
Ingredients
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
Directions
- 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.