INGREDIENTS
2 -2 lb cooked lobsters, roughly chopped into small pieces, claws set aside ½ tsp smoked paprika ½ tsp ground cumin
½ tsp ground coriander ¼ tsp cayenne pepper 2 tbsp olive oil
2 ripe mangos, small dice ½ red onion, finely diced 1 jalapeno, seeded and finely diced 2 mini cucumbers, small dice 2 limes ¼ cup roughly chopped cilantro, plus extra leaves for garnish Salt, to taste Freshly ground pepper, to taste
12 fresh corn tortillas ½ cup crumbled feta
METHOD
In a large bowl toss together the chopped lobster, claws, spices, juice of one lime and olive oil, mix well. Season with salt and pepper. In a medium sized bowl mix together the mango, red onion, jalapeno, cucumber, and cilantro Season with the juice of one lime and salt and pepper to taste. Heat a large cast iron pan over medium high heat. Once hot, individually char the tortillas for about 30 seconds per side until hot and lightly coloured. To assemble, top each warm tortilla with a spoonful of the lobster mixture and then a spoonful of mango salsa and sprinkle over the crumbled feta. Garnish with more cilantro leaves if desired.
Serves 4 | Total time: 20 minutes
SUMMER 2020 www.pei-living.ca
17
Made with FlippingBook - Online magazine maker