Lobster Salad Tostada

This is another super versatile recipe which is great for a summertime lunch. It's basically our take on a classic chicken or seafood salad sandwich... but with more spice and heat! This items started as a Maryland Crab tostada at the DC shop but we now offer it as a Lobster tostada at the other shops as well. I didn't have any lobster or crab on hand this weekend so I made it with leftover rotisserie chicken - simple and super tasty. 

• 4 tostada shells
• 1 cup guac or smashed avocado 
• 1 1/2 cups finely shredded slaw, romaine or iceberg lettuce
• 1 lb lobster or chicken salad
• some pickled onions, peppers or any other pickled item you may have in the fridge
• chopped herbs (basil, scallion, mint, scallion all great) for garnish 

Assemble tostadas by gently spreading guac or avocado on the tostada shell. 

Add a bit of lettuce or slaw, lobster salad, and garnish with pickles and herbs. 

Lobster, Crab or Chicken Salad

• 1 lb pulled meat 
• 1/2 cup chipotle mayo 
• 2 teaspoon lemon juice 
• 2 teaspoons dried spices (anything from curry powder to chili powder or a mix of other things in your spice cabinet will do)
• 1/2 cup fresh herbs, chopped (scallion & cilantro work great)
• 1 teaspoon kosher salt (plus more to taste)

Gently fold all ingredients together in a large bowl.