- 1/3 cup plus 1/4 cup (measured separately) Fatworks Duck Fat
- 2 large cloves fresh organic garlic, peeled and thin whole slice on a garlic mandolin
- 1/2 cup organic cultured creme fraiche
- 1 large organic lime, zest and juice separately
- 1 medium organic cucumber, do NOT peel, spiralize or “zoodle”
- 1/2 teaspoon white truffle salt
- 4 – 3 ounce, in shell, rock lobster tails SUSTAINABLY caught wild from BAJA, (go to seafoodwatch.org for the most sustainable choices for LOBSTER in your area)
- 3/4 of a large fresh organic shallot, peel and slice thin into rounds
- 1/3 cup loosely packed fine grated/fine shredded aged asiago cheese
- 1/2 cup small diced organic multi-colored mini pearl heirloom tomatoes
- 1/4 cup fresh organic cilantro leaves, de-stem and rough tear
- 1 cup organic fresh sniped living micro-greens (I used live kale), rinse well and allow to dry until plating
- 4 handmade taco sized organic yellow corn tortillas
Prep time: approximately 1 hour
Servings: Makes 4 Tostadas - Serves 2 entrees or 4 brun
Duck Fat, Goose Fat
Gluten Free, Keto, Whole30
Rinse your lobster tails well in cold water. Use kitchen shears to snip the shell of each–start with the belly from head to tail. Now snip the back shell- from head to tail. Lay on a flat surface, back side up, cut in half following the snipped lines. Rinse with cold water. Remove any “vein” or debris. Reserve.
In a small saucepan, place the 1/3 cup of DUCK FAT in with the garlic slices. Turn on medium heat. Bring to just a boil while stirring often. Remove from heat and allow to set for no more than 10 minutes or until garlic is golden brown. Remove the garlic from oil. Place the garlic on a paper towel in a single layer to drain. Reserve–these are your garlic chips (NOTE: WE have made duck fat fried garlic chips! You saw it here first on jarOhoney.com). Reserve the oil– this is your infused duck fat.
Place the crème fraiche into a small bowl. Place 1/2 of the lime zest in it. Stir well. Stir in 1/2 of the lime juice until smooth. Transfer this mixture into a small squeeze bottle with a small tipped top. Refrigerate until you are ready to plate. Be sure to reserve the remaining lime juice and zest separately for the further instructions.
Place your spiralized cucumber or ZOODLES into a small bowl. Add the remaining lime juice and mix well. Add 1/4 teaspoon of the white truffle salt and mix well. Place into a fine mesh strainer over a deep bowl. Allow to set for 20 minutes, turn and gently squeeze often to drain off excess liquid. Quickly rinse with cold water and return to the strainer. Pat with a clean paper towel before plating.
Heat your grill pan on high heat until hot- but not smoking. Place the lobster tail halves meet up as close to the center of the pan as possible. Brush the meat portion only generously with the infused duck fat. Grill for 8 to 10 minutes. Do not turn. Brush with infused duck fat again. Remove from heat into a separate dish. Allow to rest uncovered until ready to plate.
In a small frying pan- add your reserved infused duck fat and the remaining 1/4 cup separated duck fat. On medium-high heat the oil, test by splashing a drop of water into it. If it sizzles, you are ready. Place ONE corn tortilla in and fry on the first side for 1 minute. Using tongs, gently flip and fry the second side for 1 minute. Be sure the tortilla is flat while you are frying it. Continue until both sides are golden brown, one minute at a time on each side. When done, place on a plate lined with a clean paper towel to drain. Pat excess oil off with a clean piece of paper towel if need be. Repeat with all four tortillas. Cover with a clean sheet of paper towel in between all 4 tortillas after frying individually. These are your tostada shells. Reserve them until you are ready to plate.
Remove the lobster meat from the shells with a fork. Slightly trim the head meat off (for a better look and YOU are the chef so you get to eat this), now cut each tail in half lengthwise (reserve the shells for future stock or discard). This will give you 4 strips per whole lobster.
On your serving plate:
Place down one fried tostada shell in the center of the serving plate. Drizzle 1/4 of the lime crème fraiche sauce in a zig-zag pattern across the tostada shell. Spread out 1/4 of the cucumber zoodles across the tostada shell. Place down 4 strips (one whole lobster worth) side by side on top of the cucumber. Sprinkle evenly 1/4 of the remaining white truffle salt onto the lobster pieces. Dust with 1/4 of the remaining lime zest. Arrange 1/4 of the shallot rounds onto the lobster strips. Dust the whole tostada with 1/4 of the asiago cheese. Arrange 1/4 of the chopped tomatoes towards the center half of the tostada. Arrange 1/4 of the cilantro leaves to the outside of the tostada shell. Arrange 1/4 of the garlic chips to the outside of the tostada shell. Place 1/4 of the micro-greens in the center of it all. One down– 3 to go…Repeat with remaining ingredients as instructed above to finish all four tostadas. SERVE with a smile and sooooo enjoy this “MILLION DOLLAR TOSTADA” meal, my friend! CHEERS!
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