For the crunchy tortillas: Bring oil to 375 degrees F.
Shape tortillas in a tortilla fry basket, then fry until golden brown, about 3 minutes. Sprinkle with seafood seasoning, then let air dry and cool.
For the mango jicama salsa: Combine mangos, jicama, onion, tomato, cilantro, lime juice, oil, cumin, salt and pepper in a bowl. Adjust seasoning.
For the guacamole: Remove pits and scoop flesh of avocados into a bowl. Add cilantro and HALF of lime juice (fresh limes have different levels of acid, so not all limes are the same). Season and fold together. Add more juice and salt as needed.
For the lobster salad: Squeeze 70 percent of water out of lobster meat. Rough chop lobster and pick through for shell fragments.
Combine mayo and lemon in a bowl, to your taste. Fold mayo into lobster meat (you just want a light coating, not swimming). Adjust seasoning.
For the lobster tacos: Spread guacamole on the bottom of a plate. Fill tortilla shells with lobster salad. Stand tacos in guacamole. Top with mango jicama salsa.
Scatter Fresnos on plate. Dust with seafood seasoning and top with micro herb blend.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Fleetwood's on Front St., Lahaina, HI