Lobster recipe: Lobster Tacos

Lobster Tacos
Yields: 4 servings

2 2-lb lobster
Corn tortillas
2 ripe avocado, thinly sliced Salsa:
3 tomatoes (chopped, seeded)
1 medium red onion
4 limes
1/2 cup fresh cilantro
1 jalapeno
2 cloves garlic, minced
1/2 medium head red cabbage, chopped
1/2 cup mango, cubed
1/4 teaspoon cayenne
Salt and pepper, to taste



Directions Lobster Tacos:
Prepare the lobster by boiling or steaming it. Cube all the mean and in the bowl fold in a dash of cayenne pepper, two tablespoons of cilantro and the juice of one lime. Salsa:
Seed and chop tomatoes and place them in a medium bowl. Next add the chopped onion, mango, cabbage, garlic, diced jalapeno to taste, three tablespoons of chopped cilantro, juice from two limes, and salt and pepper to taste. Mix well by had and set aside.
Slice avocados and fan them on a plate. Squeeze the juice of a lime over to keep them from browning.

To assemble tacos: Place lobster meat in taco shell. Add avocado slices. Top with salsa.