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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375F degrees. | 2. First, make the salsa: In your food processor, place the jalapeno pepper, onion, garlic, and 1/4 cup of the cilantro leaves; process to a fine mince. | 3. Add the red and yellow tomatoes and pulse to a coarse chop. | 4. Transfer to a bowl, stir in the lime juice, and set aside. | 5. Put the tortillas in the oven, directly on the middle rack; bake for about 5 minutes or until toasted. | 6. Meanwhile, combine the remaining 1/4 cup cilantro leaves and the wine in a nonstick frying pan; cook for 1 minute over low heat, just until liquid begins to smoke. | 7. Stir in the lobster meat, cover, and cook for 3 minutes; remove from the heat. | 8. Put the toasted tortillas on individual serving plates, topped with a handful of lettuce. | 9. Divide the salsa and lobster meat among the 4 tostadas and spoon a little of the cilantro/wine mixture over each serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	4	inch		-	-	-	-
white wine	6	tablespoons		-	-	-	-
lobster meat	12	ounces	cooked sliced	302.6	0.0	67.32	1.7
red leaf lettuce	6	leaves	shredded	2.496	0.3526	0.2075	0.0343
jalapeno pepper	1	halved	seeded	-	-	-	-
white onion	1	halved		-	-	-	-
garlic	1	clove		4.47	0.9918	0.1908	0.015
cilantro leaf	1/2	cup		1.84	0.2936	0.1704	0.0416
plum tomato	3		cored quartered	302.6	0.0	67.32	1.7
yellow tomato	1		cored quartered	-	-	-	-
lime juice	2	teaspoons	squeezed	2.5208	0.8490000000000001	0.0423	0.0071

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.