Warm Lobster Taco with Yellow
Tomato Salsa and Jicama Salad
I created this dish in early 1986, and it
quickly became my signature appetizer
on The Mansion on Turtle Creek menu.
The name "Lobster Taco" perfectly
illustrates the casual elegance that
characterizes Southwest Cuisine.

Its appeal is rooted in the combination
of rich lobster and a simple flour tortilla.
The salsa and salad garnishes produce
an explosion of color that promises
exciting dining.

Serves 6
• Four 1-pound lobsters
• Six 7-inch fresh flour tortillas
• 3 tablespoons corn oil
• 1 cup grated jalapeño Jack cheese
• 1 cup shredded spinach leaves
• Yellow Tomato Salsa
• Jicama Salad

Preheat oven to 300 degrees. Fill a
large stockpot with lightly salted
water and bring to a boil over high
heat. Add lobsters and cook for
about eight minutes or until just done.

Drain and let lobsters cool slightly.
Wrap tortillas tightly in foil and place
in preheated 300-degree oven for
about 15 minutes, or until heated
through. Keep warm until ready to use.

Remove meat from lobster tails,
being careful not to tear it apart.
Cut meat into thin medallions (or
medium-sized dice, if meat
breaks apart).

Heat oil in a medium sauté pan over
medium heat, and sauté lobster
medallions until just heated through.

Spoon equal portions of warm
lobster medallions into the center
of each warm tortilla. Sprinkle with
equal portions of grated cheese and
shredded spinach.

Roll tortillas into a cylinder shape,
and place each one on a warm
serving plate with the edge facing
the bottom.

Surround the taco with Yellow
Tomato Salsa, and garnish each
side with a small mound of Jicama
Salad.

Yellow Tomato Salsa
• 2 pints yellow cherry tomatoes,
or 1 pound yellow tomatoes
• 1 large shallot, very finely minced
• 1 large clove garlic, very finely minced
• 2 tablespoons finely minced fresh cilantro
• 1 tablespoon champagne vinegar
or white wine vinegar
• 2 serrano chilies, seeded and minced
• 2 teaspoons lime juice
• Salt to taste
• 1 tablespoon maple syrup (use only
if tomatoes are not sweet enough)

In a food processor, using the steel
blade, process tomatoes until well
chopped. Do not purée. Combine
tomatoes and their juices with shallot,
garlic, cilantro, vinegar, chilies, lime
juice, and salt; mixing well. Add
maple syrup, if needed, to balance
flavor and sweeten slightly. Cover
and refrigerate for at least two hours,
or until very cold.

Jicama Salad
• 1/2 small jicama, peeled and cut into
fine julienne strips
• 1/2 small red bell pepper, seeds
and membranes removed, and cut
into fine julienne strips
• 1/2 small yellow bell pepper, seeds
and membranes removed, and cut
into fine julienne strips
• 1/2 small zucchini (only the part that
has green skin attached), cut into
fine julienne strips
• 1/2 small carrot, peeled and cut
into fine julienne strips
• 4 tablespoons cold-pressed peanut oil
• 2 tablespoons lime juice
• Salt to taste

Cayenne pepper to taste

Combine vegetables, oil, lime juice, salt,
and cayenne to taste, and toss to mix well.