Lobster Tostadas - cooking recipe

Ingredients

4 6-inch corn tortillas
6 tablespoons dry white wine
12 ounces cooked lobster meat, , sliced
6 leaves red-leaf lettuce, shredded
Salsa
1 small jalapeno pepper, halved and seeded
1 small white onion, halved
1 clove garlic
1/2 cup fresh cilantro leaves
3 plum tomatoes, cored and quartered
1 yellow tomatoes, cored and quartered
2 teaspoons freshly squeezed lime juice

Preparation

Preheat oven to 375F degrees.
First, make the salsa: In your food processor, place the jalapeno pepper, onion, garlic, and 1/4 cup of the cilantro leaves; process to a fine mince.
Add the red and yellow tomatoes and pulse to a coarse chop.
Transfer to a bowl, stir in the lime juice, and set aside.
Put the tortillas in the oven, directly on the middle rack; bake for about 5 minutes or until toasted.
Meanwhile, combine the remaining 1/4 cup cilantro leaves and the wine in a nonstick frying pan; cook for 1 minute over low heat, just until liquid begins to smoke.
Stir in the lobster meat, cover, and cook for 3 minutes; remove from the heat.
Put the toasted tortillas on individual serving plates, topped with a handful of lettuce.
Divide the salsa and lobster meat among the 4 tostadas and spoon a little of the cilantro/wine mixture over each serving.