Lobster Chimichanga With Avocado Corn Salsa Recipe

STARTERS

1. 1

   If using raw lobster, steam or simmer until the meat is opaque and cooked through, then cool and chop into bite-sized pieces.

2. 2

   Prepare the avocado corn salsa: in a large bowl, combine 2 cups corn kernels, 1/2 cup red onion, 1 cup diced cherry tomatoes, 2 tablespoons chopped cilantro, 1 minced jalapeño, 2 tablespoons lime juice, 1 minced garlic clove, 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Add the two diced avocados and toss gently. Set aside at room temperature for the flavors to meld.

3. 3

   Lightly reheat the lobster meat in a skillet over medium heat; remove and keep warm.

4. 4

   Assemble chimichangas: lay a flour tortilla on a clean surface, sprinkle about 1/4 cup shredded cheddar cheese in the center, add a portion of lobster meat, and top with a couple of tablespoons of the avocado corn salsa. Fold in the sides and roll tightly; seal with a small amount of moisture and/or toothpicks.

5. 5

   Repeat with the remaining tortillas and filling to create four chimichangas.

6. 6

   Heat the frying oil in a heavy skillet to 350°F (175°C). Fry each chimichanga, turning once, for 2-3 minutes per side until golden brown and crisp. Drain on paper towels.

7. 7

   Serve the lobster chimichangas hot with extra avocado corn salsa and a dollop of sour cream or crema.