Lobster Cornucopia

Ingredients

• 2 tablespoons butter cold cut into small pieces
• 0.3 teaspoon caribbean seasoning 
• 12 servings garnish: cilantro sprigs fresh
• 0.5 small cucumber diced seeded
• 2 tablespoons cooking wine dry white
• 6 10-inch flour tortillas ()
• 3  green onions thinly sliced
• 2 tablespoons juice of lime 
• 2 cups pd of lobster cooked chopped
• 2 tablespoons mayonnaise 
• 12 servings pepper-mango sauce red
• 0.5  bell pepper diced red
• 0.5 small onion diced red
• 2 tablespoons cup heavy whipping cream sour
• 0.5  bell pepper diced yellow

Equipment

• frying pan
• oven
• aluminum foil

Directions

1. Cut tortillas in half; stack. Wrap in foil.
2. Bake at 325 for 10 to 15 minutes or until thoroughly heated.
3. Bring wine and lime juice to a boil in a large skillet over medium heat; boil 1 to 2 minutes or until reduced by half. Gradually stir in butter until smooth.
4. Add lobster and next 8 ingredients, and cook over medium heat, stirring constantly, 1 to 2 minutes or until thoroughly heated. Spoon 1/4 cup lobster mixture onto 1 end of each tortilla; roll into a cone shape.
5. Serve with Red Pepper-Mango Sauce; garnish, if desired.