SFS Summer Social 2012: Spicy Lobster Tostada

Spicy Lobster Tostada from Blue Star Diner

To cook lobster:
1 quart water
1 Celery stalks, whole
1 Carrot, whole
1/2 White Onion, minced
3 sprigs Thyme
1 Bay Leaf
1/2 cup sweet White Wine
1/2 cup White Vinegar
2 lb lobster

Filling:
Cooked lobster, shredded
2 Shallots, minced
2 Jalapeno pepper, minced
1 bunch Chives, minced
2 Lemons, juice
200mL Mayonnaise
Apple cider vinegar, to taste
Kosher salt, to taste

Toppings:
1/4 Iceberg Lettuce, thinly sliced
2 Avocados, thinly sliced
1 Mango, thinly sliced
1/4 Red onion, minced
Sambal Oelek, to taste

32 – 3” golden fried corn tortillas (or tortilla chips)

To cook the lobster: In a large pot with steamer fitting, add all ingredients except lobster and bring to a boil. Place the steamer in the pot, then the lobster, claws first, and cover with a tight fitting lid. Start a timer for 12-15 minutes as soon as the water comes back to a boil. Once done, remove from heat, let cool, then remove all meat from the shell.

In a large bowl combine all filling ingredients and mix until well combined.

Place a dollop of filling on crisp tortilla shells or chips, and top with lettuce, avocado, mango, red onion and a dollop of sambal oelek. Serve immediately.

Special thanks go out to the restaurants, businesses and people that helped make this event happen!

Event Space, Organization & Ingredients:
Joel Goralski (Casel Marché), Janet Webb (J. Webb Wine Merchant), Alan (Market 17)

Chef & Food Blogger Participants: 
Dominique Moussu (Cassis Bistro) & Michelle Maingat (Yum Yum Yummers)
Drew Masterman (Blue Star Diner/Dairy Lane) & Lori Andrews (The 10 Cent Designer)
Geoff Rogers (Home Tasting Room) & Gwendolyn Richards (Patent in The Pantry)
Grayson Sherman (Jelly Modern Doughnuts) & Stephanie Arsenault (Global Dish)
Kyle Groves (Catch) & Stephanie Eddy (Clockwork Lemon)
Roy Oh (Anju) & Vincci Tsui (Ceci N’est Pas Un Food Blog)

Donations & Prizes:
Charcut
Home Tasting Room
Steam Whistle Pilsner
J. Webb Wine Merchant
Jelly Modern Doughnuts
Julie Van Rosendaal (Dinner With Julie)
Just Cocktails
Trevor Bird - Top Chef Canada Season 2 Runner-Up
Vine and Dine

Photography:
Allison Seto

Floral Arrangements:
Sarah Mayerson (Flora Calgary)

Others who helped along the way:
Chelsea Klukas Design
Chelsea Watson
All our past participants who volunteered and anyone else we may have forgotten!

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