Recipe: Lobster Taquitos With Tomatillo Salsa [edit]

Other Names: Lobster Taquitos

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Tags: Appetizers, Hispanic, Main Dish, Mexican, Seafood, Shellfish, South American, Taquitos

Yield: 18 servings, 18 taquitos

8	ounces cream cheese
⅓	cup shredded cheddar cheese
⅓	cup shredded jack cheese
1	teaspoon chopped garlic
1 ½	cups cilantro stems discarded
1	cup chopped red onion
⅓	cup bread crumbs
½	teaspoon cumin
½	teaspoon cayenne pepper
1 ½	pounds cooked lobster meat chopped
½	cup oil
8	corn tortillas
8	toothpicks
7	tomatillos peeled, rinsed,
	and roughly chopped
½	large yellow onion diced
1	tablespoon olive oil
½	bn cilantro
1	cup chopped fresh pineapple
¼	cup brown sugar
¼	tablespoon cumin
¼	tablespoon chili powder
	Salt to taste
	Freshly-ground black pepper to taste

Step 1	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.
Step 2	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.
Step 3	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.