Instructions:

Yellow Tomato Salsa

4 cups yellow cherry tomatoes or 1 pound yellow tomatoes
1 whole shallot, large, very finely minced
1 whole garlic clove, finely minced
2 tablespoons fresh cilantro, very finely minced
1 tablespoon champagne or white wine vinegar
2 whole serrano chilies, seeded and minced
2 teaspoons lime juice
Salt to taste
1 tablespoon maple syrup (if tomatoes are not sweet)

To Make Yellow Tomato Salsa
In food processor, using a steel blade, process tomatoes until well chopped. Don’t puree. Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt and mix well. Add maple syrup, if needed, to balance flavor and slightly sweeten. Cover and refrigerate for at least 2 hours or until very cold.

To Make Taco
Fill large stockpot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or until just done. Drain and let lobsters cool slightly. Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium-size dice, if meat breaks art).

Heat oil in medium sauté pan, over medium heat and sauté lobster medallions until just heated through. Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into a cylinder shape and place each one on warm serving plate with the edge facing the bottom. Surround the taco with yellow tomato salsa.