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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