Lobster Taco Bites

Heat a non-stick skillet coated with a small amount of oil over high heat.

Separate lobster tails into two halves along the middle vertebrae. Season with salt and black pepper to taste. Sear in a hot skillet until the exterior is nicely browned and the shells turn vibrant, approximately 5 minutes. Extract the lobster meat from its shell fragments and cut it into rough pieces.

Combine chile sauce, half of the diced tomatoes, and finely chopped green onions in a large serving container. Intermix the lobster meat with this mixture.

Split Colby-Monterey Jack cheese into equal portions and place them on each tortilla. Spoon some of the lobster mixture onto these cheese-covered tortillas, then fold them over and cook in a hot skillet until the cheese is melted and the tortillas are lightly seared, roughly 1 minute per side. Decorate with the remaining diced tomatoes, sliced avocado, and shredded lettuce.