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Lobster Quesadillas | Go Go Go Gourmet @gogogogourmet
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Lobster Quesadillas

Author Jacqueline

Ingredients

  • 2 lobster tails
  • 4 T butter
  • 2 T vegetable oil
  • 1 yellow bell pepper ribs and seeds removed, then sliced into strips
  • 1 red bell pepper ribs and seeds removed, then sliced into strips
  • 1/2 large onion sliced
  • 1 Anahem pepper ribs and seeds removed, then sliced into strips
  • 2 cups Mexican blend shredded cheese
  • 6 fajita size tortillas
  • sour cream and green onions for serving

Instructions

  • Preheat a grill over medium heat.
  • 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.
  • Remove the meat from the shell and roughly chop. Set aside
  • Heat a large cast iron skillet over medium high heat. Add 2 T vegetable oil to the pan, then the sliced peppers and onions. Saute until softened and browned. Remove from heat.
  • Divide the peppers, onions and lobster between the tortillas, spreading them evenly over half of the tortilla. Top with cheese and fold over.
  • Heat a panini press (or use your grill). Place 2 quesadillas on the press, spray the top with cooking spray, and close. Cook until cheese is melted and top is crispy and brown. Cut in half and serve immediately with sour cream and green onions.