Marinated Lobster Quesadilla

Marinated Lobster Quesadilla

Marinated Lobster Quesadilla
Lobster and cheese are sandwiched between tortillas to create a wonderful Mexican and seafood blend. Top with a dollop of sour cream and a side of fresh salsa.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
4 servings

Ingredients
  • Lobster:
  • 1 lb. of lobster meat, chopped
  • 1 tsp. crushed red pepper
  • 1 tsp. fresh ground black pepper
  • 1 tsp. sea salt
  • 1/2 cup balsamic vinaigrette
  • 3 limes, juice
  • 2 tbsp. margarita mix
  • 5 sprigs flat leaf parsley, chopped
  • 5 sprigs of fresh cilantro, chopped
  • Salsa:
  • Extra virgin olive oil for sauté pan
  • 1 cup canned sweet corn, drained
  • 1/4 lb. cherry tomatoes cut in quarters
  • 4 sprigs fresh cilantro, chopped
  • 1 dash of sea salt
  • 1 dash crushed red pepper
  • 1 dash ground black pepper
  • 2 medium limes, juice
  • (4) 7 inch spinach tortilla shells
  • 1/4 cup mozzarella cheese per shell, shredded
  • 2 tbsp. melted butter to brush on the shells
  • Dipping sauce:
  • 1 cup sour cream
  • 2 medium limes, juice and zest
  • 1 tsp. sea salt

  • Methods/steps
    Lobster: Place the lobster in a large mixing bowl. In a separate bowl whisk together the peppers, salt, balsamic vinaigrette, limejuice and margarita mix. Pour over the lobster and season with the parsley and cilantro. Mix and set aside in the refrigerator. Salsa: Drain the corn of any excess water. Heat a medium sauté pan on high adding a small amount of extra virgin olive oil to the bottom. Sauté the corn just until a light brown color forms. In the meantime, in a small mixing bowl, combine the tomatoes, cilantro, salt, peppers, and limejuice. As soon as the corn is fully cooked add to the tomato mix. Heat the tortilla shells in the microwave for 15 seconds. Spread them out on the counter. One at a time spread 1/4 cup of cheese over half. Add the salsa (dividing it evenly) and finally the lobster meat. Fold the shell over. Gently brush both sides of the shell with melted butter before heating it on the stovetop. Using a large sauté pan turn the stove up to medium high heat. Carefully place the shells, two at a time, into the pan. It's about 3 minutes per side or just until the shell starts to crisp around edges and turn light brown. When they are done cooking, make sure the stove is turned off. Cut the quesadillas into thirds. Sour Cream: Whisk together in a small mixing bowl sour cream, salt, limejuice and lime zest; serve as a side.

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