Name: Lobster Quesadillas
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 10 quesadillas
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Costa Vanikiotis, Eveready Diner, Hyde Park, NY

Lobster Quesadillas

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