LOBSTER-TOASTED GARLIC QUESADILLAS WITH BRIE CHEESE
Steps:
- Preheat grill to high. Brush the cut side of the lobster with oil and season with salt and pepper. Place the lobster on the grill, shell side down, and grill until lightly golden brown and just cooked through. Remove the meat from the lobster and coarsely chop.
- Heat a tablespoon of oil in a small saute pan on the grates of the grill. Add the garlic and cook until lightly toasted. Place 4 tortillas on a work surface and divide the half of the cheese, lobster, and garlic among the tortillas. Season with salt and pepper, to taste.
- Place another tortilla on top and then divide the remaining cheese, lobster, and garlic over top. Place the remaining tortillas on top to make 2-layer quesadillas. Brush tops of the tortillas with oil and then place the quesadillas on the grill, oiled side down. Grill until golden brown, about 2 to 3 minutes. Carefully flip the quesadillas over, close the cover of the grill, and grill until the cheese has melted, about 2 to 3 minutes longer. Remove from the grill, cut each quesadilla into quarters, and serve with the various toppings.
- Combine all ingredients in a medium bowl. Season with salt and pepper, to taste.
- Place ancho chiles in a medium bowl, cover with boiling water, and let sit at room temperature for 1 hour. Remove from soaking liquid, coarsely chop, and place in a blender with the garlic, 1/4 to 1/2 cup of the soaking liquid, 2 to 3 tablespoons canola oil, and the pine nuts; blend until smooth. Pour the mixture into a medium bowl.
- Preheat grill to high. Brush peppers with oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove, place in a bowl, cover with plastic wrap, and let steam 15 minutes. Remove skin and cut into julienne strips. Transfer the peppers to the bowl with the ancho puree and add the vinegar. Chop the cilantro, add it to the salsa, and season with salt and pepper, to taste.
- Preheat grill to high. Brush serranos and green onions with oil and season with salt and pepper. Grill until charred on all sides. Remove from the grill and finely chop.
- Place avocado in a medium bowl. Add the grilled serranos, green onions, lime juice, and 3 tablespoons oil and stir gently until combined. Season with salt and pepper, to taste.
LOBSTER QUESADILLAS
Make and share this Lobster Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 53m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the first 6 ingredients.
- Add the green onions and next 5 ingredients; stir to mix.
- Fold in the sour cream and 1 cup of the shredded cheese.
- Butter on side of each tortilla.
- Turn the tortilla butter side down and sprinkle tortillas evenly with 1 1/2 cup cheddar cheese.
- Spread about 1/2 cup lobster filling over the lower half of each tortilla.
- Sprinkle tortillas with the remaining 1 1/2 cup shredded cheese.
- Fold the top half of the tortillas down over the filling.
- Place tortillas on a parchment- or foil-lined baking sheet.
- Bake at 450 degrees for 8 minutes or until golden brown.
- Remove quesadillas from oven and cut each in half.
- Serve hot.
Nutrition Facts : Calories 469.1, Fat 22.9, SaturatedFat 12.2, Cholesterol 80.4, Sodium 898.1, Carbohydrate 42.6, Fiber 3.3, Sugar 2.5, Protein 23.4
LOBSTER QUESADILLAS
Provided by Food Network
Categories main-dish
Time 15m
Yield 10 quesadillas
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.
- Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.
- In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.
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- To prepare the lobster: use a pair of sharp kitchen shears to cut up the length of the lobster shell. Crack the "ribs" underneath, gently fold in to expose the lobster meat. Use your finger to loosen the lobster meat from the shell.
- Cut the butter into small pieces. Tuck them between the lobster meat and the shell and along the top of the meat where you cut the shell. Close the shell back up and carefully wrap tightly in foil. Wrap in foil again and place on the grill. Cook for 10-15 minutes, or until the meat is opaque.
LOBSTER AND CORN QUESADILLAS RECIPE | MYRECIPES
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- Melt butter over medium-high heat in a large non-stick skillet; add corn, garlic, and shallots to pan. Stir in sherry, salt, and both peppers. Cook, stirring frequently, until vegetables have softened and liquid has evaporated, 3-5 minutes. Transfer mixture to a medium mixing bowl; stir in lobster meat.
- To assemble each quesadilla, spray one side of a tortilla with cooking spray; place, greased side down, on a clean cutting board or work surface. Spread 1 tablespoon of sour cream evenly over the tortilla; sprinkle 1/2 of the tortilla with enough cheese to cover well (about 3 tablespoons). Spoon 1/8 of the lobster and corn mixture (about 1/4 cup) evenly over the cheese, pressing gently with the back of a fork; sprinkle evenly with a heaping teaspoon of chives. Top the lobster mixture and chives with enough cheese to cover. Fold the plain “empty” half of the tortilla over to cover the filling; gently press to adhere and form the quesadilla. Repeat process with remaining tortillas, sour cream, cheese, lobster and corn mixture, and chives to form remaining quesadillas.
- Wipe out pan used to cook the corn mixture using clean paper towels; place over medium heat. Working one quesadilla at a time, carefully transfer quesadilla to pan using a fish spatula; cook 2-3 minutes per side or until tortilla is browned and cheese melts. Repeat with remaining quesadillas. Cut each into thirds and serve immediately with additional sour cream, if desired.
LOBSTER AND AVOCADO QUESADILLAS RECIPE BY YASMIN FAHR
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- Remove the lobster meat from the shell and cut into small chunks. Heat a skillet or cast-iron pan until very hot, then add enough oil to coat the pan. Add 1 tortilla to the pan. Sprinkle the goat cheese on half of the tortilla then distribute ¼ of the lobster meat, a few slices of avocado and jalapeño, if using, on the same half. After about 2-3 minutes, carefully close the quesadilla by placing the empty half on top of the other ingredients. Press down to make sure it sticks together and cook for about another minute, flipping if desired, until cheese is melted.
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