4 Whole lobsters (1 lb each)

3 tb Corn oil

6 Whole flour tortillas, 7

-inches each 1 c Tillamook Jalapeno Jack

-cheese, grated 1 c Spinach leaves, shredded

Yellow Tomato Salsa: 4 c Yellow cherry tomatoes or 1

-lb yellow tomatoes 1 Whole shallot, large, finely

-minced 1 Whole garlic clove, finely

-minced 2 tb Fresh cilantro, finely

-minced 1 tb Champagne or white wine

-vinegar 2 Whole Serrano Chilies,

-seeded and minced 2 ts Lime juice

Salt to taste 1 tb Maple syrup (if tomatoes

-aren't sweet) 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 saute pan, over medium heat and saute 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.