FOR THE LIME AND BROWN BUTTER MAYO
Butter: 30 g
Mayonnaise: 30 ml
Crème fraîche: 15 ml
Jalapeño: 10 ml (minced)
Lime juice: 15 ml
Salt and pepper: to taste
FOR THE CORN TOSTADAS
Avocado or canola oil: for frying
Corn tortillas: 4
Kosher salt: to taste
FOR THE CUCUMBER-MANGO SALSA
Cucumber: 30 ml (peeled and small diced)
Ripe mango: 1 (peeled and small diced)
Red onion: 30 ml (minced)
Cilantro: 15 ml (chopped)
Jalapeño: 5 ml (minced; more or less to taste)
Lime juice: 15 ml
Kosher salt: to taste
FOR THE FRIED SHALLOTS
Shallots: 240 ml (thinly sliced)
Avocado or canola oil: 240 ml
Kosher salt: to taste
FOR THE TOSTADAS
Cooked lobster meat: 225 g
Avocado: 1 (diced)
Shredded lettuce: 240 ml
Lime: 1 (quartered)
Cilantro or micro cilantro: for garnish
Salt and pepper: to taste
- Slice the shallots as thinly as possible, using a mandolin if available.
- Pat dry with paper towels.
- Combine the shallots and oil in a small saucepan and place over medium heat.
- Cook, stirring occasionally, until the shallots are golden and crisp, about 8 to 12 minutes. Watch closely toward the end, as they can burn quickly.
- Using a slotted spoon, transfer to paper towels and season with kosher salt while still hot.
- Set aside.
- Reserve the oil for another use, if desired.
- Melt the butter in a small saucepan over medium heat.
- Cook, stirring occasionally, until it foams, then subsides, and the milk solids turn golden brown and smell nutty.
- Remove from heat and let cool slightly.
- In a small bowl, combine the brown butter with the mayonnaise, crème fraîche, jalapeño, and lime juice.
- Season with salt and pepper and mix until smooth.
- In a small bowl, combine the cucumber, mango, red onion, cilantro, jalapeño, and lime juice.
- Season with kosher salt and stir gently to combine.
- Taste and adjust seasoning as needed.
- Set aside.
- Heat about 1 cm of avocado or canola oil in a skillet over medium-high heat.
- Once shimmering, fry each tortilla for 30 to 60 seconds per side until golden and crisp.
- Transfer to paper towels and season lightly with salt while still hot.
- Alternatively, brush the tortillas lightly with oil and bake at 400°F for 5 to 7 minutes per side until crisp.
- In a bowl, gently combine the lobster with the diced avocado and a spoonful or two of the lime and brown butter mayo.
- Season with salt and pepper to taste.
- Arrange shredded lettuce over each tostada, then top with the lobster mixture.
- Spoon over the cucumber-mango salsa and finish with fried shallots and cilantro.
- Serve with lime wedges on the side.
