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


  • 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

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

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