Lobster Chilapitas w/ Salsa Fresca

You can make these using masa dough 
or for convenience use small corn tortillas. 
Fry them until they are golden brown and crispy 
and then top with the lobster and sour cream!

Dough: 
2-¼ pounds masa made with masa harina 
2 tablespoons flour 
½ teaspoons baking powder 
1 teaspoons salt 
3 cups peanut, safflower or vegetable oil

The filling: 
2 large fresh lobsters, steamed, boiled or grilled 
1 cup avocado, finely chopped 
1 sweet onion, sliced into thin strips 
1 ½ cups crème frache or sour cream

The sauce: 
1 can chipotle chilies chopped 
6 fresh plum or regular ripe tomatoes 
1 can chopped tomatillos or 6 fresh 
½ cup cilantro or 1 tablespoon coriander 
Salt and pepper to taste

1-Prepare masa and knead until smooth. Divide into little balls about 2 inches. With your fingers shape into little baskets or bowls. Fry the baskets (or corn tortillas) in oil. 

2-In a bowl add ingredients for the salsa. 

3-Cook the lobster and pull meat out of the shells. Chop into mouth size pieces. You can serve the lobster warm or cold. 

4-Fill the little crunchy bowls with chopped lobster. Garnish with an onion slice, avocado, a dap of sour cream and a dab of the chipotle sauce. Easy on the sauce. You do not want to overpower the fresh taste of the lobster! Give a squeeze of fresh lime if you like!

5-Serve with rice, beans and don't forget the cerveza's (cold beer)!