Ingredients

• 1 cup water
• 2 ounces unsalted butter
• 1/2 teaspoon saffron
• 1 pound cooked lobster meat
• 1 teaspoon minced garlic
• 4 whole green tomatillos, husked, rinsed, and chopped
• 1/4 avocado, sliced
• 2 ounces chopped onion
• 4 ounces cilantro
• 2 cups water
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 2 ounces canola oil
• 8 tortillas
• Monterey Jack, shredded
• 1 white onion, chopped
• 1/2 bunch cilantro, chopped

Instructions

1. In a saucepan over medium heat, add water, butter, saffron, garlic and bring to a boil.
2. Reduce heat to a simmer. Add lobster and simmer for 5 minutes. Remove from heat. Drain lobster from cooking liquid.
3. To make the salsa: In blender or food processor, pulse tomatillo, avocado, onion, cilantro, water and spices.
4. Warm the tortillas so they are pliable.
5. Plate each tortilla, and add 2 ounces lobster meat in the center of the tortilla. Drizzle with salsa and sprinkle with cheese, onion, and cilantro.