4    Whole lobsters (1 lb each)
3 tb Corn oil
6    Whole flour tortillas, 7
-inches each
1 c  Tillamook Jalapeno Jack
-cheese, grated
1 c  Spinach leaves, shredded
Yellow Tomato Salsa:
4 c  Yellow cherry tomatoes or 1
-lb yellow tomatoes
1    Whole shallot, large, finely
-minced
1    Whole garlic clove, finely
-minced
2 tb Fresh cilantro, finely
-minced
1 tb Champagne or white wine
-vinegar
2    Whole Serrano Chilies,
-seeded and minced
2 ts Lime juice
Salt to taste
1 tb Maple syrup (if tomatoes
-arent sweet)

To make Yellow Tomato Salsa, in a food processor, using steel blade,
process tomatoes until well chopped. Dont 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 stock pot 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 apart). Heat oil in medium saute pan, over
medium heat and saute 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 cylinder shape and place each one on warm serving plate
with the edge facing bottom. Surround the taco with Yellow Tomato Salsa.