From The Admirals Kitchen!
JC,s Lobster Taco Al Carbone!!

Ingredients
Yellow Tomato-Chipotle Salsa:
2 limes, zested and juiced
1 tablespoon chopped chipotle in adobo puree
2 teaspoons honey
1/4 cup extra-virgin olive oil
3 yellow tomatoes, halved, seeded and diced
1/2 small red onion, thinly sliced
1/4 cup chopped fresh cilantro leaves, plus more for garnish
Salt and freshly ground black pepper
Lobster Taco:
2 1/2 pound lobster, parboiled and split in 1/2 lengthwise
Canola oil
Salt and freshly ground black pepper
3 green onions (dark and pale green part) thinly sliced
8 (6-inch) corn tortillas (wrapped in foil and warmed)
1 1/2 cups shredded Monterey Jack cheese

Salsa:
Whisk together the lime zest and juice, chipotle, honey and olive oil in a medium bowl. Add the tomatoes, onion and cilantro and mix until combined. Season with salt and pepper, to taste.
Taco:Heat grill to high.

Brush the lobster flesh with some of the canola oil and season with salt and pepper, to taste. Put on the grill, flesh side down, and grill until slightly charred and just cooked through, about 5 minutes. Remove the meat from the shell and coarsely chop. Put the chopped lobster into a bowl, along with the green onions and mix to combine.

Put the tortillas on a flat surface and evenly divide the cheese over the surface. Put a few heaping tablespoons of the lobster in the center. Fold the tortillas over, brush the tops with oil and grill, oil side down, until slightly charred, about 1 minute. Brush the top side of the tortillas with oil, flip over and continue grilling until slightly charred and cheese just melts. Arrange the tortillas on a serving platter and garnish with cilantro.

JC, s Baja Lobster Macaroni and Cheese!

Ingredients
4 tablespoons butter, plus 1 tablespoon for greasing dish
Kosher salt
1 pound penne pasta
2 small shallots, finely chopped
2 cloves garlic, chopped
Freshly ground black pepper
2 tablespoons tomato paste
5 tablespoons all-purpose flour
1/4 cup white wine
4 cups heavy cream
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups shredded sharp white Cheddar
2 cups shredded Gruyere
2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
1/4 cup panko bread crumbs
1/4 cup freshly chopped parsley leaves

Directions
Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.

In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.

Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.

Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley.

JC,s Blue Baja Drink!!

JC,s Blue Baja is a tropical drink made with Blue Curacao, run, pineapple juice and either creme de coconut or coconut cream. rum, pineapple juice. Often a Blue Baja is garnished with a pineapple slice and a cherry and decorated with a tiny paper umbrella.
Ingredients
• 1 ounce White Rum
• 1/2 ounce Blue Curacao
• 1 ounce Pineapple Juice
• 1 ounce Cream of Coconut
• 1 tsp Sugar

Instructions
Mix all ingredients in a shaker half filled with ice cubes. Strain into an old fashioned glass half filled with crushed ice. Decorate with a paper umbrella.
OR TRY THIS RECIPE

• JC,s BLUE BAJA RECIPE #2

Ingredients
• 1 ounce Blue Curacao
• 1 ounce Coconut Cream
• 2 ounce Pineapple Juice
• 1 ounce Light Rum
• Pineapple slice
• Cherries

Instructions
Fill a blender with 3 ounces of crushed ice and pour in all ingredients. Blend the ingredients at low speed for about 15 seconds or until smooth. Pour into a goblet, garnish as desired and serve.

BEWARE: Please beware of the guys in the street selling boat charters. If you wait till the day you are fishing and go to the dock where your boat is many times people will mislead you to another boat or dock trying to put you on a boat that was not meant for you. You need to have a person guide you to your boat, who is from a reputable charter company. This way there is no confusion or misleading. Please remember when renting Sport fishing boats in Cabo that you rent your boat from reputable and established business. Walk into a fishing fleet office and ask questions about what you are getting and what are the costs? You don’t want to rent boats from vendors in the streets and you do not want to book through shady websites offering you the world. Check through travel forums about reputable fishing fleets to deal with. Look for testimonials about the fleet your booking, your charter with. Ask about what will the boat be supplying? Will it include beverages or lunches? How much does it cost to fillet your catch? Check to see if charter boat is insured? Ask about getting your catch smoked? Check cost of a fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in the next weeks fishing report. Until next time good fishing and we hope to see you in Cabo soon. Come by the office here in Cabo and get all the latest up to date fishing report. http://www.jcsportfishing.com http://youtu.be/tSXN6pifQyQ

Craig Leonard
Cresta Del Mar Homesites/Homes
Century 21 Los Cabos Real Estate
Email: caboluxuryhomes@gmail.com
Website: http://www.vacationrentalsloscabos.com
Cell  Dialing From U.S./CAN Cell 011 52 1 624 160 9039
Office Dialing From U.S/CAN 011 52 624 145 8631
Home Dialing From U.S/CAN 011 52 624 105 1458
Dialing Locally Cell 044 624 160 9039
Office Locally 145 8631
Home Locally 105 1458