Pittsburgh Restaurant Week Preview: Lobster Flautas
Ahead of Pittsburgh Restaurant Week, Original Fish Market Chef Jason Huzzard is stopping by the Pittsburgh Today Live kitchen with a tasty recipe for Lobster Flautas.
Lobster Flautas
Ingredients:
- 16oz butter poached lobster
- 1 Heirloom tomato seeded and diced
- 1 jalapeño (small dice)
- 1 red onion (small diced)
- 1 ear of corn (sliced of the cob)
- 1 oz chopped cilantro
- 4 oz Fontina cheese grated
- Homemade corn tortilla
- Juice of one lime
Directions:
Poach the lobster in butter enough to cover the lobster
Let cool and large dice
Mix the rest of the ingredients except for the tortilla in a bowl
Season with salt and pepper
Lightly moisten the tortillas with warm oil and lay out on your table
Put approximately 2 oz of filling in each tortilla until the mix is gone.
Roll the tortillas tightly and place three together with the crease on the inside
Skewer the tortillas and lightly deep fry until crunchy
Makes: Approximately 12 flautas
Cover with green chili, and crème Fraiche
Cuddle up with your favorite margarita