Warm Lobster Taco with Yellow Tomato Salsa

Directions

1. 1

   4 Whole lobsters (1 lb each) 3 tb Corn oil 6 Whole flour tortillas, 7 -inches each 1 c Tillamook Jalapeno Jack -cheese, grated 1 c Spinach l

2. 2

   Don't puree

3. 3

   Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and mix well

4. 4

   Add maple syrup, if needed, to balance flavor and slightly sweeten

5. 5

   Cover and refrigerate for at least 2 hours or until very cold

6. 6

   To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat

7. 7

   Add lobsters and cook for about 8 minutes or until just done

8. 8

   Drain and let lobsters cool slightly