Lobster Crunch Wraps
2 (5-6oz each) Prime Fish Maine lobster tails, thawed
- olive oil for grilling & frying
- 2 small fried corn tortillas
- 2 large flour tortillas (burrito size)
- 2 tbsp nacho cheese sauce
- 2 tbsp sour cream
- 1 cup Mexican style shredded cheese
- 2 cups shredded iceberg lettuce
- 2 tomatoes, diced
- 2 small flour tortillas
Cut the lobster tails lengthways in half. Brush the flesh with olive oil. Place the lobster tails shell-side down on a hot grill. Cook for 6 – 7 minutes, until the shell has tuned red. Flip them over and grill the flesh for a further minute. Remove and set aside to cool. When you can handle the tails remove the flesh from the shell and dice.
Heat a non-stick skillet on medium-high heat and fry the small corn tortillas for 10-15 second on each side, or until crisp on both sides. Set aside.
Lay the large tortillas down flat. Place the chopped lobster equally onto the center of each tortilla and top with a tablespoon of nacho cheese sauce each. Cover with the small fried corn tortillas and top with sour cream.
Sprinkle over half the shredded cheese, the shredded lettuce, and the diced tomato.
Sprinkle over the remaining cheese, cover with the small flour tortillas and gently press them down.
Heat some olive oil in a non-stick skillet on medium heat.
Lift the sides of the large tortilla to form a parcel. Holding the tortilla parcel together place it upside down (folded side down) into the skillet and fry for 2 – 3 minutes on each side, or until the tortilla is golden brown and crisp. You can do them together or individually, depending on the size of your skillet.