Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      whole         lobsters -- (1 lb each)
   3      tablespoons   corn oil
   6      whole         flour tortillas
   1      cup           Tillamook jalapeno Jack cheese, grated
   1      cup           spinach leaves -- shredded
                        ***YELLOW TOMATO SALSA***
   4      cups          yellow cherry tomatoes or 1 -- lb yellow tomatoes
   1      whole         shallot -- large, finely
   1      whole         garlic clove -- finely
   2      tablespoons   fresh cilantro -- finely
   1      tablespoon    champagne or white wine -- vinegar
   2      whole         serrano chilies -- seeded and minced
   2      teaspoons     lime juice
                        salt to taste
   1      tablespoon    maple syrup -- (if tomatoes, aren't
                        -- sweet)

Preparation:

To make Yellow Tomato Salsa, in a food processor, using steel blade, process tomatoes until well chopped. Don't puree. Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and mix well. Add maple syrup, if needed, to balance flavor and slightly sweeten. Cover and refrigerate for at least 2 hours or until very cold. To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or until just done. Drain and let lobsters cool slightly. Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart). Heat oil in medium sauté pan, over medium heat and sauté lobster medallions until just heated through. Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm serving plate with the edge facing bottom. Surround the taco with Yellow Tomato Salsa