Lobster Taquitos With Tomatillo Salsa


8 ounces cream cheese
cup shredded cheddar cheese
cup shredded jack cheese
1 teaspoon chopped garlic
1 1/2 cups cilantro stems discarded
1 cup chopped red onion
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1 1/2 pounds cooked lobster meat chopped
1/2 cup oil
8 toothpicks
7 tomatillos peeled, rinsed,
and roughly chopped
1/2 large yellow onion diced
1 tablespoon olive oil
1/2 bn cilantro
1 cup chopped fresh pineapple
1/4 cup brown sugar
1/4 tablespoon cumin
1/4 tablespoon chili powder
Salt to taste
Freshly-ground black pepper to taste


To make Salsa: Saute tomatillos and onions until brown in olive oil, about 1 minute. Transfer to food processor, adding remaining ingredients. Puree until smooth.
To make Taquitos: Mix cheeses, garlic, cilantro, onion, bread crumbs and spices in mixing bowl. Transfer small batches into food processor and puree until smooth, transferring each batch into a second mixing bowl until all has been pureed. Add lobster meat and mix thoroughly.
Heat about 1/4 inch oil in a saute pan. One by one, dip tortillas into hot oil for one second, just to soften. Allow to cool, then add 1/4 cup lobster mixture. Roll into taquito and hold together with a toothpick. Repeat process till all mix is gone. Fry in saute pan with oil about two minutes until crunchy. Top with tomatillo salsa.




18.0 servings, 18 taquitos


December 12, 2009


Related Cooking Videos