Recipe: Lobster Fajitas with Tomato Salsa (American Airlines, 1990's)

LOBSTER FAJITAS WITH TOMATO SALSA

4 cooked Maine lobsters
12 flour tortillas (6-inch diameter)
2 cups grated Monterey jack cheese
2 jalapeno peppers, seeded and finely diced
4 tbsp butter
2 cups raw leaf spinach, cut into strips
Tomato Salsa (for serving, recipe follows)

Preheat oven to 325 degrees F.

Remove meat from lobster tail and claws and slice into 1/4-inch thick slices.

Heat tortilla quickly on each side in skillet or on griddle.

In center of tortilla, layer cheese, jalapeno, lobster, butter and spinach. Roll tortilla and place seam side down on baking sheet.

Bake at 325 degrees F for 15-20 minutes.

Serve immediately with tomato salsa.

TOMATO SALSA

8 firm tomatoes, diced and drained
2 jalapeno peppers, seeded and finely minced
2 shallots, minced
1 tsp finely minced garlic
2 tbsp finely minced fresh cilantro
1/2 cup white wine vinegar
2 tsp lime juice
1 tsp granulated sugar
1/2 tsp salt

Combine all ingredients to tomatoes; mix well. You may want to drain salsa prior to serving.

Makes 4-6 servings
Source: A Taste of Something Special by Chefs of American Airlines, 1993
From: Margaret, MA - 08-27-97