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. ---------------------------------------------------------------------------
Nutrition
Ingredients
