1 whole Maine lobster
1 tablespoon olive oil
2 tablespoons red onion, finely diced
1 garlic clove, minced
1 large tomato, diced
1 tablespoon cilatro, chopped
1 jalapeno, seeded, ribbed, and chopped
2 ears of corn, with corn kernels sliced from the cob
pinch of cumin
salt to taste
4 6-inch corn tortillas
1 cup green cabbage, shredded
In a large pot, cook the lobster in boiling water for 6-7 minutes. Remove from heat and split the lobster in holf lengthwise. Clean out the lobster body and remove the lobster meat from the tail. Set aside.
In a saute pan over medium heat, cook the garlic and onions in olive oil for 60 seconds. Add the tomatoes and cook 45 seconds. Add the cilantro, jalapeno, corn, and cumin and cook for 45 seconds. Remove from heat, add salt to taste, and set aside.
Divide the lobster meat into 4 portions and place a portion into the center of each tortilla. Add a spoonful of the tomato-corn sauce, and top with shredded cabbage. Fold over and serve.