Inspired by a dinner I had recently at Saint Julivert (I highly recommend!) in Brooklyn, these lobster tostadas are an easy, elegant option for summer entertaining. Think lobster roll on a crunchy tortilla vibe with more spice and flavor pops.
More of an assembly guide than a recipe; the lobster is the star here so keep that in mind when you are adding to the mix.
Lobster Tostados
2 10 oz lobster tails per person; steamed, shopped and chilled
2 blue corn tortillas per person, crisped in hot oil and lightly salted
a touch of mayo
a few splashes of yuzu or lime juice
fire roasted corn kernels, chilled
avocado, cubed
think sliced jalapeño
micro greens
Toss the chilled lobster with mayo, yuzu, corn, avocado together in a bowl. Season with salt and pepper to taste. Spoon onto tortillas. Top with jalapeño, micro greens, and some chili crunch. Put in your mouth immediately.