Why We Love This Easy Tostadas Recipes
How could you not love Lobster Tostadas? I mean, it’s lobster… There are no other words that instantaneously provide the same sense of opulence! Lobster is in its own category when it come to foods that make you feel like you’re sitting in the lap of luxury. It’s sweet and silky with the faint essence of the sea. A marvelous addition to any recipe from wood oven pizzas to rich pasta dishes. Lobster is always welcome! Today we’re serving lobster piled high on crispy tostadas with spicy avocado slaw, fresh mango and avocado slices, pico de gallo, and queso fresco.
Ingredients You Need
Lobster tails – fresh, or previously frozen and thawed Tostada shells – corn are best, but you can use flour if you prefer Mango – peeled and sliced Pico de gallo – homemade or store bought is fine Queso fresco – crumbled Avocado – peeled and sliced
For the Avocado Slaw –
Cabbage – shredded Avocado – pureed Mayonnaise – regular or low fat Rice vinegar – or apple cider vinegar Honey – or agave Serrano pepper – seeded
How to Make Lobster Tostadas
When cooking lobsters tails, I usually run a wooden skewer through the tail so that it doesn’t curl up while cooking. Then carefully drop it in boiling water and cook for 5-7 minutes. I usually stop after 5 minutes, just to be safe. Yet if you have extra large lobster tails, cook a little longer. Pro Tip: The key to making perfect Lobster Tostadas is to NOT overcook the lobster tails. Once done, cool the lobster tails in an ice bath to stop them from continuing to cook. Then cut them open with strong kitchen sheers and chop the tails into large chunks. Next up, make a creamy spicy avocado slaw by tossing shaved cabbage with a puree of avocado, mayo, rice vinegar, honey, and serrano peppers. Pro Tip: You can make the slaw up to a day or so ahead of time for faster assembling!
Tips for How to Build a Tostada
First, use the avocado slaw as the base of the tostadas, then top with fresh sliced avocado and sweet mango. Then add a scoop of fresh pico di gallo and crumbles of salty queso fresco. Then give each tostada a little crown of lobster and stand back to take in the glory of what you have created… Fresh, zesty, and delicately diverse – this Lobster Tostadas recipe is a masterful seafood fantasy you can experience for yourself!
How to Eat a Tostada
There is no wrong way to eat them, in my opinion. But there are certainly some tips for the “proper way” to eat a seafood tostada! First, decide if you are doing this all-in with your hands or going the fork-and-knife route. If you are picking it up, do so carefully and keep it level to make sure the toppings don’t fall off. Take small bites as you continue to support the base and sides of the shell so that it doesn’t crack into pieces. With a fork and knife you might want to simply cut the tostada into four equal pieces… Or at least, as even as you can. Then it’s a bit easier to pick up and enjoy each section. Alternatively, you can just eat the toppings off with a fork, saving the tostada shell last to pick up and munch on. Serve these crunchy, yummy and decadent lobster tostadas with any number of Mexican or Tex-Mex-style side dishes! We love to pair them with yellow rice or green rice, homemade refried beans, or grilled Mexican street corn salad.
Looking for More Easy Elevated Recipes? Be Sure to Also Try:
Fancy 5 Minute Nachos Crab Mac and Cheese 5-Ingredient Bagel Bites with Steak and Blue Cheese Best Main Lobster Rolls Easy Shrimp Toast Recipe
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