Ingredients
- 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
Directions
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By Sheelor
on July 07, 2012
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I made this for my folks - we all LOVED it! It was super yummy and super easy to make! the srirachi added a nice kick....I will definitely be making this again!
By COSSeabee
on January 22, 2012
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This was an outstanding recipe, although it made much more than I was expecting - not much of a problem. I made them for my wife and she loved them as well. The Srirachi was a great spice.
The only change I made - I used two entire tortillas and broiled them on a pizza stone for about 8 minutes flipping once at 5 minutes. Saved some calories and time on clean-up.
By bsrcjunkmail_95...
Harwich, MA
on January 21, 2008
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I made this for my husband who is a lobster fan~ he loved it! I even enjoyed it and I am not a fan of lobster
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