Lobster Chimis

We lucked out tonight with some lobster chimis.

Paired it with our Mr. Stripey tomatoes, avacodo, homemade salsa and salad…yum.

Our Stripeys are doing wonderful this year but the Lemon Boy is even outyielding them. This is the first year I planted Lemon Boys and I’m covered up.

I think I’ll do these again Friday when my sister visits. They are easy and light. I will make more mayo to serve on the side though.

Curried Lobster Chimichanga

1 1/2 pounds lobster meat, cooked — diced
1/2 cup lemon juice — divided
1 tablespoon curry powder
3 tablespoons oregano — chopped & divided
3 tablespoons basil — chopped & divided
1/2 cup mayonnaise
2 cloves garlic clove — minced
1/4 cup extra virgin olive oil
6 each flour tortillas
1 each avocado — sliced, optional

Combine Lobster, 1/4 cup lemon juice, curry powder, 2 T chopped oregano, 2 T chopped basil. set aside

Combine mayonnaise, garlic and remainder of lemon juice. set aside

Combine olive oil with remainder of the basil and oregano

Spread a layer of the mayonnaise equally on each tortilla and spoon a layer of lobster meat down the center. Roll and place in a 9×13 pan seam side down.

Brush each tortilla top with the olive oil and herb mixture.

Bake at 375 for 15-20 minutes until the tops are lightly brown and lobster is warmed. Garnish with avocado if desired.

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8 Comments (+add yours?)

  1. mysisterskitchen
    Aug 21, 2006 @ 20:14:22

    Lobster chimis–Oh MY! These look like da bomb! Thanks for posting these.

    Reply

  2. Lisa
    Aug 21, 2006 @ 23:51:09

    Oh, my! Do these look good. I’m crazy about lobster, don’t have it nearly often enough.

    And…what are you doing up so late?!

    Cheers.

    Reply

  3. Lisa
    Aug 21, 2006 @ 23:53:01

    Oh, meant to say — the “stripeys” look like what a local guy I buy from calls “green zebras.” Yours look a bit bigger than those, though. I like them a lot. Low acid, I think the farmer says the green zebras are . . . anyway, they’re good.

    Reply

  4. coffeepot
    Aug 22, 2006 @ 05:48:00

    Hey Lisa, I don’t believe that lower acid stuff.

    It is just a sweeter tomato which makes it taste lower acid.

    I couldn’t sleep. I do that sometimes with things I want to get done running through my head. I can’t do anything this late though cause I might wake someone up rummaging through the house.

    Reply

  5. Pookah
    Aug 22, 2006 @ 13:09:48

    Coffee Pot:
    Thanks for the nice comments about my blog. I like your too. I am interested in the tomatoes (like I don’t have enough!) I have tried a lot of the heirlooms with limited success. Which ones do you grow easy without disease?
    Are you in Virginia?
    I, like you, did my first weekend herb blogging. I am not sure I get it. How did you find mine?
    Thanks,
    Pookah

    Reply

  6. coffeepot
    Aug 22, 2006 @ 16:29:36

    Hey Pookah! I have grown Mr Stripey, Brandywine Pinks, Beefsteaks and the Lemon Boys with success.

    The Lemon Boys are outdoing them all this year.

    Not that I haven’t had some that I plowed under in years past.

    Yes I live in VA. Your in NC aren’t you?

    I found you through a search for weekend herb blogging hon.

    I do love your site.

    Reply

  7. Pookah
    Aug 22, 2006 @ 16:57:31

    I’ll go out and check what I have that did well this year…one small yellow one, one decent paste tomato and Arkansas Traveler, I know. Plus the ususal Celebrity and Bbetter Boy. Lot’s that didn’t fair as well.

    I live on the skirts of the Raleigh/Durham area (very rural) but my husband and I are both native Virginians. Even though I have lived in Carolina for over 1/2 by life now, it’s Virgina Born, Virgina bred, when I die, I’ll be a Virginian Dead. Ha!

    Take care! Thanks again.

    Reply

  8. sher
    Aug 23, 2006 @ 17:41:24

    Oh boy!! I wish I had been at your house! Can’t think of anything much better than that!

    Reply

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