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


Saturday, December 12, 2009 - 12:01am


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