Recipes

Marinated Lobster Quesadilla

Lobster and cheese are sandwiched between tortillas to create a wonderful Mexican and seafood blend. Top with a dollop of sour cream and a side of fresh salsa.
Print Recipe
Course Cold Appetizer, Finger Foods, Fish and Seafood, Hot Appetizer, Seafood
Cuisine Continental
Servings 4 servings
Calories 3016.61 kcal

Ingredients
  

  • 2 cup(s) lobster meat, chopped
  • 1 teaspoon(s) spices, pepper, red or cayenne
  • 1 teaspoon(s) fresh ground pepper
  • 1 teaspoon(s) sea salt
  • 1/2 cup(s) balsamic vinaigrette
  • 3 limes, juiced
  • 2 tablespoon(s) margarita mix
  • 5 sprigs flat-leaf parsley, chopped
  • 5 sprigs fresh cilantro, chopped
  • 2 tablespoon(s) extra virgin olive oil
  • 1 can sweet corn, drained
  • 1/4 cup(s) cherry tomatoes, quartered
  • 4 sprigs cilantro, chopped
  • 1 dash(es) sea salt
  • 1 dash(es) crushed red pepper
  • 1 dash(es) spices, pepper, black
  • 2 limes, juiced
  • 4 7-inch spinach tortillas
  • 1 cup(s) mozzarella, shredded
  • 2 tablespoon(s) butter, melted
  • 1 cup(s) sour cream
  • 2 limes, juiced and zested
  • 1 teaspoon(s) sea salt

Instructions
 

  • Lobster: Place the lobster in a large mixing bowl.
  • In a separate bowl whisk together the peppers, salt, balsamic vinaigrette, limejuice and margarita mix.
  • Pour over the lobster and season with the parsley and cilantro.
  • Mix and set aside in the refrigerator.
  • Salsa: Drain the corn of any excess water.
  • Heat a medium saute pan on high adding a small amount of extra virgin olive oil to the bottom.
  • Saute the corn just until a light brown color forms.
  • In the meantime, in a small mixing bowl, combine the tomatoes, cilantro, salt, peppers, and limejuice.
  • As soon as the corn is fully cooked add to the tomato mix.
  • Heat the tortilla shells in the microwave for 15 seconds.
  • Spread them out on the counter.
  • One at a time spread 1/4 cup of cheese over half.
  • Add the salsa (dividing it evenly) and finally the lobster meat.
  • Fold the shell over.
  • Gently brush both sides of the shell with melted butter before heating it on the stovetop.
  • Using a large saute pan turn the stove up to medium high heat.
  • Carefully place the shells, two at a time, into the pan.
  • It's about 3 minutes per side or just until the shell starts to crisp around edges and turn light brown.
  • When they are done cooking, make sure the stove is turned off.
  • Cut the quesadillas into thirds.
  • Sour Cream: Whisk together in a small mixing bowl sour cream, salt, limejuice and lime zest; serve as a side.

Nutrition

Calories: 3016.61kcalCarbohydrates: 232.04gProtein: 114.39gFat: 189.74gSaturated Fat: 83.14gCholesterol: 814.18mgSodium: 9942.4mgFiber: 11.76gSugar: 56.09g
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