Lobster Taquitos With Tomatillo Salsa

Recipe Ingredients

		Taquitos
8 oz	227g	Cream cheese
1/3 cup	48g / 1.7oz	Shredded cheddar cheese
1/3 cup	48g / 1.7oz	Shredded jack cheese
1 teaspoon	5ml	Chopped garlic
1 1/2 cups	24g / 0.8oz	Cilantro - stems discarded
1 cup	62g / 2.2oz	Chopped red onion
1/3 cup	48g / 1.7oz	Bread crumbs
1/2 teaspoon	2.5ml	Cumin
1/2 teaspoon	2.5ml	Cayenne pepper
1 1/2 lbs	681g / 24oz	Cooked lobster meat - chopped
1/2 cup	118ml	Oil
8		Corn tortillas
8		Toothpicks
		Tomatillo Salsa
7		Tomatillos - peeled, rinsed,
		And roughly chopped
1/2		Yellow onion - diced (large)
1 tablespoon	15ml	Olive oil
1/2		Cilantro
1 cup	146g / 5.1oz	Chopped fresh pineapple
1/4 cup	40g / 1.4oz	Brown sugar
1/4 tablespoon	3.8ml	Cumin
1/4 tablespoon	3.8ml	Chili powder
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

To make Salsa: Saute tomatillos and onions until brown in olive oil, about 1 minute. Transfer to food processor, adding remaining ingredients. Puree until smooth.

To make Taquitos: Mix cheeses, garlic, cilantro, onion, bread crumbs and spices in mixing bowl. Transfer small batches into food processor and puree until smooth, transferring each batch into a second mixing bowl until all has been pureed. Add lobster meat and mix thoroughly.

Heat about 1/4 inch oil in a saute pan. One by one, dip tortillas into hot oil for one second, just to soften. Allow to cool, then add 1/4 cup lobster mixture. Roll into taquito and hold together with a toothpick. Repeat process till all mix is gone. Fry in saute pan with oil about two minutes until crunchy. Top with tomatillo salsa.

This recipe yields 18 taquitos.

Source:
The Los Angeles Times, 05-05-2002

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