On a serving platter, break up the tostadas and spread a little of the DLM Salsa Crema on top.
2
In a large bowl, mix the lobster, avocado, cucumber, cilantro, red onion, and lime juice. Drizzle the olive oil and agave nectar in the lobster mixture, then season to taste with the salt, black pepper, and cayenne pepper.
3
Top the prepared chips with the lobster salad, adding jalapeños if desired. Serve at once.
On a serving platter, break up the tostadas and spread a little of the DLM Salsa Crema on top.
2
In a large bowl, mix the lobster, avocado, cucumber, cilantro, red onion, and lime juice. Drizzle the olive oil and agave nectar in the lobster mixture, then season to taste with the salt, black pepper, and cayenne pepper.
3
Top the prepared chips with the lobster salad, adding jalapeños if desired. Serve at once.
