“To me, the perfect romantic appetizer: rich luscious lobster with the kick of jalapeno. Found in a "healthy" cookbook, The 99% Fat-Free Cookbook.”

Ingredients Nutrition


  1. Preheat oven to 375F degrees.
  2. First, make the salsa: In your food processor, place the jalapeno pepper, onion, garlic, and 1/4 cup of the cilantro leaves; process to a fine mince.
  3. Add the red and yellow tomatoes and pulse to a coarse chop.
  4. Transfer to a bowl, stir in the lime juice, and set aside.
  5. Put the tortillas in the oven, directly on the middle rack; bake for about 5 minutes or until toasted.
  6. Meanwhile, combine the remaining 1/4 cup cilantro leaves and the wine in a nonstick frying pan; cook for 1 minute over low heat, just until liquid begins to smoke.
  7. Stir in the lobster meat, cover, and cook for 3 minutes; remove from the heat.
  8. Put the toasted tortillas on individual serving plates, topped with a handful of lettuce.
  9. Divide the salsa and lobster meat among the 4 tostadas and spoon a little of the cilantro/wine mixture over each serving.

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