Name: Lobster Tostadas Recipe
Total time: 27 min
Yield: 6
Cuisine: Mexican

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Vitamins & Minerals

Fresh lobster tostadas recipe with avocado slaw, sweet and tangy mango slices, pico de gallo, and queso fresco. 

How to make Lobster Tostadas Recipe

Sommer Collier

Crawler

Mexican

<p>Fresh lobster tostadas recipe with avocado slaw, sweet and tangy mango slices, pico de gallo, and queso fresco. </p>

Non Vegetarian

Pescatarian

Lobster Tails

Tostada Shells

Ripe mango peeled and sliced

Pico De Gallo

Crumbled queso fresco

Ripe avocado peeled and sliced

Shredded Cabbage

Ripe avocado

Mayonnaise

Rice vinegar

Honey

Serrano pepper seeded

Place a large pot of water over high heat to boil. Insert a wooden skewer through each lobster tail, lengthwise, to help them stay straight while cooking. Once the water is boiling, lower the lobster tails into the pot. Boil for 5-7 minutes, until the shells are red. Then remove with tongs and place in a large bowl of ice water to cool.

step 1

Next make the avocado slaw:peel the avocado and place half in the blender. Add the mayo, vinegar, honey, and serrano pepper. Puree until smooth. Pour the shredded cabbage in a large bowl. Then pour the avocado puree over the top. Toss and salt to taste.

step 2

Once the lobsters are cool, use a pair of kitchen shears to cut through the shells. Roughly chop the lobster meat.

step 3

To assemble:lay the tostada shells out flat and top with a spoonful of spicy avocado slaw. Then top with fresh mango and avocado slices, followed by pico di gallo and crumbled queso fresco. Place the chopped lobster pieces on top of each tostada and serve immediately.

step 4

A Spicy Perspective