Lobster Toasted Garlic Quesadillas With Brie Cheese Recipes

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LOBSTER-TOASTED GARLIC QUESADILLAS WITH BRIE CHEESE 2



Lobster-Toasted Garlic Quesadillas with Brie Cheese 2 image

Provided by Bobby Flay

Categories     appetizer

Time 1h35m

Yield 48 pieces

Number Of Ingredients 18

Olive oil
10 cloves garlic, peeled and thinly sliced
Sixteen 8-inch flour tortillas
1 3/4 pounds brie, thinly sliced
4 pounds cooked lobster meat, chopped
Salt and freshly ground black pepper
Yellow Tomato-Tarragon Relish, recipe follows
Avocado Crema, recipe follows
3 ripe yellow tomatoes, cored and diced
1 serrano chile, seeded and minced
1/2 red onion, minced
1/4 cup olive oil
1/4 cup white wine vinegar
2 tablespoons chopped fresh tarragon
Salt and freshly ground black pepper
2 avocados
1 cup Mexican crema
Kosher salt and freshly ground black pepper

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



Lobster Quesadillas image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 10 quesadillas

Number Of Ingredients 10

2 pounds thawed frozen or fresh cooked lobster meat
10 (8-inch) flour tortillas
2 pounds cream cheese
1 pound Cheddar, shredded
1 bunch scallions, chopped
1 roasted red onion, chopped
3 roasted plum tomatoes, chopped
4 tablespoons Sriracha (Thai hot sauce, available at most markets)
1 lime, juiced
2 tablespoons canola or olive oil

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.

WARM LOBSTER AND BRIE TARTLETS



Warm Lobster and Brie Tartlets image

Provided by Food Network

Yield 6 tartlets

Number Of Ingredients 10

2 sheets frozen piecrust, defrosted in the refrigerator
2 tbsp. butter
1 tbsp. minced shallot or red onion
1/2 lb. lobster (about 1 tail), chopped
2 tbsp. minced tarragon
4 oz. Brie
1/3 cup slivered almonds
1/4 cup Riesling
Salt and pepper
Salt and pepper

Steps:

  • 1. Over medium-high heat, saute shallots in butter for 2 minutes. Add lobster and tarragon, saute 2 minutes. Add Riesling and saute 2 minutes longer to cook lobster and evaporate most of the liquid from the pan. Set aside.
  • 2. Flour a work surface and roll out the crust to flatten. Cut 3, 5-inch circles from each crust.
  • 3. Spray the cups of a muffin pan with vegetable oil. Lay one pastry circle into each muffin cup, pressing the bottom flat to the bottom of the cup so it will sit flat after baking. Prick the bottom of each little cup and chill for 10 minutes.
  • 4. Preheat the oven to 350 degrees F. Bake chilled tart shells 12 to 15 minutes until light gold. Remove and let cool before using (You can prepare to here up to 24 hours before using. Store in a cool, dry place).
  • 5. Increase oven temperature to 375 degrees F. Fill each cup with a small chunk of Brie and 1/2 tsp. of lobster mixture, dust with almonds. Bake 7-8 minutes until cheese is bubbly. Serve.

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