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Lobster Cornucopia

Yield 12 appetizer servings


  • 6 (10-inch) flour tortillas
  • 2 tablespoons dry white wine
  • 2 tablespoons lime juice
  • 2 tablespoons cold butter or margarine,cut into small pieces
  • 2 cups chopped cooked lobster
  • 1/4 to 1/2 teaspoon Caribbean Seasoning
  • 1/2 small cucumber, seeded and diced
  • 1/2 yellow bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 small red onion, diced
  • 3 green onions, thinly sliced
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • Red Pepper-Mango Sauce
  • Garnish: fresh cilantro sprigs

How to Make It

  1. Cut tortillas in half; stack. Wrap in foil.

  2. Bake at 325° for 10 to 15 minutes or until thoroughly heated.

  3. Bring wine and lime juice to a boil in a large skillet over medium heat; boil 1 to 2 minutes or until reduced by half. Gradually stir in butter until smooth. Add lobster and next 8 ingredients, and cook over medium heat, stirring constantly, 1 to 2 minutes or until thoroughly heated. Spoon 1/4 cup lobster mixture onto 1 end of each tortilla; roll into a cone shape. Serve with Red Pepper-Mango Sauce; garnish, if desired.