Lobster Quesadilla
A unique and luxurious twist on the classic quesadilla, featuring fresh lobster, melted cheese, and zesty lime, perfect for any occasion.
Ingredients
Lobster Filling
- 2 cups cooked lobster meat, chopped Use fresh or frozen lobster, fully thawed.
- 1 cup shredded cheese (such as Monterey Jack or Cheddar) Feel free to experiment with different cheese types.
- ¼ cup chopped green onions For added freshness.
- 1 tablespoon lime juice Freshly squeezed for best flavor.
Quesadilla Components
- 4 large tortillas Use whole wheat or gluten-free as needed.
- ½ cup sour cream Can substitute yogurt or a spicy dip.
Instructions
Preparation
- Gather all your ingredients on a clean surface.
- Chop the cooked lobster meat into bite-sized pieces, shred your cheese, and slice the green onions. Measure out the lime juice, salt, and pepper.
Mix the Filling
- In a large mixing bowl, combine the chopped lobster meat and shredded cheese.
- Add the green onions and lime juice, then season with salt and pepper to taste. Stir until everything is well incorporated.
Cooking
- Place a skillet over medium heat and add a generous amount of butter or oil. Allow it to melt and coat the pan.
- Lay a tortilla flat on a cutting board. Spoon an appropriate amount of the lobster mixture onto half of the tortilla.
- Gently fold the tortilla in half, covering the filling. Carefully place it in the skillet and cook for about 3-4 minutes, or until the bottom is golden brown.
- Flip the quesadilla and cook the other side for another 3-4 minutes.
- Continue the assembly and cooking process with the remaining tortillas and lobster mixture.
- Keep the cooked quesadillas warm in a low oven while you finish the batch.
Serving
- Once all quesadillas are cooked, plate them and serve hot with a dollop of sour cream on the side.
Notes
Customize with different cheeses or spices as desired. Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for best results.