Directions

20 minutes (10 min prep, 10 min cooking)

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

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. 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
ettuce.

9 . Divide the salsa and lobster meat among the 4 tostadas and spoon a little of the
cilantro/wine mixture over each serving.