Estimated Nutrition (whole recipe, rough)
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Tortilla | 1 medium flour (45g) | 140 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 lobster tails*
- 4 small ears corn
- 1 bunch fresh cilantro, divided
- 2 Tbsp butter
- 1 large sweet onion, chopped and divided
- 3 jalapeño peppers, seeded, chopped, and divided
- 2 Cups whipping cream
- 1 ½ tsp salt, divided
- 2 large Genuine California Avocados, peeled
- 3 Tbsp lime juice, divided
- 2 plum tomatoes, chopped
- ¼ tsp ground cumin
- ½ Cup sour cream
- 8 (10-inch) flour tortillas
- Cooking spray
- =
Directions
Cook lobster in boiling salted water to cover in a Dutch oven 6 to 7 minutes Remove from liquid, reserving boiling liquid in pot. Cool lobster.
Add corn to reserved boiling liquid, and cook 3 minutes. Remove corn; measure 2 cups cooking liquid, and set aside.
Remove lobster meat from shells, reserving shells. Chop meat.
Cut corn from cobs, reserving 2 corncobs. Loosely measure 1/4 cup cilantro leaves; chop and set aside.
Melt butter in a Dutch oven over medium-high heat. Add 3/4 cup chopped onion and 2 jalapeño peppers; sauté 2 minutes. Add reserved lobster shells, reserved corncobs, reserved 2 cups cooking liquid, remaining cilantro, whipping cream, and 1 teaspoon salt. Bring to a boil; reduce heat, and simmer 10 minutes. Pour mixture through a wire-mesh strainer, discarding solids. Cool cream mixture slightly.
Process cream mixture, 1 avocado, and 1 tablespoon lime juice in a food processor or blender until smooth, stopping to scrape down sides. Set cream sauce aside.
Chop remaining avocado, and place in a small bowl. Stir in corn kernels, remaining onion, remaining jalapeno pepper, remaining 2 tablespoons lime juice, tomato, and cumin. Set 1 cup corn relish aside.
Stir lobster, sour cream, and remaining 1/2 teaspoon salt into remaining corn mixture.
Warm tortillas according to package directions. Place 1/2 cup lobster mixture down the center of each tortilla; roll up tortillas and place, seam side down, in a 13x9 inch baking dish coated with cooking spray. Top with cream sauce, spreading to cover edges of tortillas.
Bake at 350° for 22 minutes. Sprinkle with reserved 1 cup corn relish and reserved chopped cilantro. Serve immediately.
1.5 pounds unpeeled, large fresh shrimp may be substituted for lobster.