Lobster N Artichoke Quesadillas Recipes

LOBSTER-TOASTED GARLIC QUESADILLAS WITH BRIE CHEESE 2

Steps:

• Heat a grill over high heat.
• Heat a tablespoon of oil in a small saute pan over medium heat. Add the garlic and cook until lightly toasted.
• Place 8 of the tortillas on a work surface and divide the cheese, lobster and garlic among the tortillas. Season with salt and pepper. Place the remaining tortillas on top of the filling. Brush the tops of the tortillas with oil, and then place the quesadillas on the grill, oiled-side down. Grill until golden brown, 2 to 3 minutes. Carefully flip the quesadillas over and grill until the cheese has melted, 2 to 3 minutes longer.
• Remove from the grill and cut each quesadilla into sixths. Top each wedge with a spoonful of Yellow Tomato-Tarragon Relish, a drizzle of Avocado Crema and serve.
• Combine the tomatoes, chile, onions, oil, vinegar and tarragon in a medium bowl. Season with salt and pepper.
• Halve and pit the avocados. Scoop the flesh into the bowl of a food processor. Add the crema and puree until smooth. Season with salt and pepper.

LOBSTER QUESADILLAS

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.

LOBSTER QUESADILLAS

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.

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.