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Warm Lobster Taco With Yellow Tomato Salsa And Jicama Salad

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Ingredients

lobster Tacos:

3 1-pound lobsters

6 6-inch fresh flour tortillas

1 tablespoon olive oil

salt to taste

1 cup spinach leaves, cut into fine julienne

1 cup (4 ounces) grated Wisconsin Jalapeño Jack cheese

Yellow tomato Salsa, recipe follows

jicama Salad, recipe follows

Yellow tomato Salsa:

2 pints yellow cherry tomatoes or 1 pound yellow tomatoes

2 small onions, minced

2 cloves garlic, minced

1 jalapeño, minced

1 tablespoon fresh cilantro, minced

lime juice to taste

1 tablespoon maple syrup (use only if tomatoes are not sweet enough)

jicama Salad:

2 small jicama, peeled and cut into fine julienne strips

2 small red bell pepper, membranes removed, cut into fine julienne strips

2 small yellow bell pepper, membranes removed, cut into fine julienne strips

2 small zucchini (only part that has green skin attached), cut into fine julienne strips

2 small carrots, peeled and cut into fine julienne strips

4 tablespoons virgin olive oil

2 tablespoons lime juice

cayenne pepper to taste

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