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Lobster & Corn Tostada Recipe

Name: Amaya Modern Mexicans Lobster & Corn Tostada Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 6 each store-bought or homemade tostada shells (6-inch); 2 tbs olive oil; 1 tsp salt; 1 each fresh lime; 1 cup cooked lobster meat, chopped (knuckle and tail); 1 cup fresh corn kernels (from about 1 medium ear) or frozen, thawed; 1 tbs unsalted butter; 2 tbs shallot, minced; 1 tsp garlic, minced; 2 tbs cilantro, chopped; 0.5 each jalapeño, seeded and finely chopped (optional for heat); 1 tbs fresh lime juice; 0.25 tsp black pepper; 0.5 cup mayonnaise; 1 tsp chipotle in adobo, finely chopped; 1 tsp adobo sauce; 1 tsp fresh lime juice; 0.5 tsp honey; 0.25 tsp salt; 1 each ripe avocado; 2 tbs cilantro leaves (for garnish); 1 tsp Tajin (or chili-lime seasoning); 0.5 cup microgreens or baby arugula (optional)

Inspired by Amaya Modern Mexican

Time30m

Serves3

Avocado, chipotle aioli, cilantro, tajin

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Ingredients

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Tostada & Base

6 each store-bought or homemade tostada shells (6-inch)

2 tbs olive oil

1 tsp Celtic sea salt

1 each fresh lime

Lobster & Corn Topping

1 cup cooked lobster meat, chopped (knuckle and tail)

1 cup fresh corn kernels (from about 1 medium ear) or frozen, thawed

1 tbs Unsalted butter

2 tbs shallot, minced

1 tsp Garlic, minced

2 tbs cilantro, chopped

1/2 each jalapeño, seeded and finely chopped (optional for heat)

1 tbs Fresh lime juice

1/4 tsp black pepper

Chipotle Aioli

1/2 cup Mayonnaise

1 tsp chipotle in adobo, finely chopped

1 tsp adobo sauce

1 tsp Fresh lime juice

1/2 tsp Honey

1/4 tsp Celtic sea salt

Avocado & Garnish

1 each ripe avocado

2 tbs cilantro leaves (for garnish)

1 tsp Tajin (or chili-lime seasoning)

1/2 cup microgreens or baby arugula (optional)

Method

Tostada & Base

Crisp tostada shells

If using store-bought already crisp shells, set aside. If using tortillas, brush both sides lightly with 2 tbs olive oil and sprinkle 1 tsp salt evenly. Bake on a sheet at 400°F (200°C) for 6–8 minutes, flipping once, until golden and crisp. Let cool on a rack.

Cut the lime in half. Reserve for finishing (you will use the juice in lobster mixture and to finish).

Chipotle Aioli

In a small bowl, combine 1/2 cup mayonnaise, 1 tsp finely chopped chipotle in adobo, 1 tsp adobo sauce, 1 tsp fresh lime juice, 1/2 tsp honey and 1/4 tsp salt. Whisk until smooth and taste; adjust heat or sweetness. Refrigerate until assembly.

Lobster & Corn Topping

Heat a medium skillet over medium heat and add 1 tbs unsalted butter. When butter foams, add 1 cup fresh corn kernels. Sauté 3–4 minutes until corn is lightly charred in spots.

Add 2 tbs minced shallot and 1 tsp minced garlic to the corn. Sauté 1–2 minutes until fragrant and shallot is softened, taking care not to burn the garlic.

Add 1 cup chopped cooked lobster meat and 1/2 finely chopped jalapeño (if using). Gently fold and cook 1–2 minutes just to warm the lobster through. Avoid overcooking to keep lobster tender.

Stir in 1 tbs fresh lime juice, 2 tbs chopped cilantro, 1/4 tsp black pepper and remaining 1/2 tbs butter to finish. Taste and adjust salt (add up to 1/4 tsp more if needed). Remove from heat and keep warm.

Avocado & Assembly

Halve and pit the avocado. Scoop flesh into a bowl and lightly mash with a fork until creamy but still slightly chunky. Season with a pinch of salt and 1/2 tsp fresh lime juice.

Spread about 1 heaping tbs chipotle aioli over each tostada shell to form a saucy base.

Spread about 2–3 tbs of mashed avocado onto each aioli-coated tostada (adjust to preference).

Divide the warm lobster and corn mixture evenly among the six tostadas—about 2–3 tbs per tostada—mounding slightly in the center.

Garnish each tostada with a few cilantro leaves, a sprinkle (about 1/8–1/4 tsp) of Tajin, and a few microgreens or baby arugula if using. Finish with an extra squeeze of lime over each tostada.

Serve immediately so tostadas remain crisp.