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Margarita Lobster Quesadilla

Submitted by:

2008-07-25 Appetizer
3 46

Lobster meat is marinated in a mixture of crushed red pepper, black pepper, balsamic vinaigrette, lime juice, margarita mix, and cilantro. A salsa is prepared with canned corn, cherry tomatoes, and cilantro. Spinach tortilla shells are sprinkled with mozzarella, the salsa and the marinated lobster, folded and heated. They are served with sour cream flavored with lime.

  • Servings: 4

Ingredients:

Lobster:
1 lb Lobster Meat, chopped
1 tsp Crushed Red Pepper
1 tsp Fresh Ground Black Pepper
1 tsp Kosher Salt
½ cup Balsamic Vinaigrette
Juice of 3 Limes
2 Tbsp Margarita Mix
5 Sprigs of Fresh Chopped Flatleaf Parsley
5 Sprigs of Fresh Chopped Cilantro
Salsa:
Extra Virgin Olive Oil, for saute pan
1 cup Canned Sweet Corn, drained
¼ lb Cherry Tomatoes, cut in quarters
4 Sprigs Fresh Cilantro Chopped
1 dash Kosher Salt
1 dash Crushed Red Pepper
1 dash Ground Black Pepper
Juice of 2 Medium Limes
(4) 7" Spinach Tortilla Shells
¼ cup Shredded Mozzarella Cheese Per Shell
2 Tbsp Melted Butter To Brush On The Shells
Dipping Sauce:
1 cup Sour Cream
Juice & Zest of 2 Medium Limes
1 tsp Kosher Salt
Utensils:
1 Large Mixing Bowl
1 Medium Mixing Bowl
Wire Whisk
Measure Spoons
Liquid Measure Cup
8"chef's Knife
1 Medium Saute
1 Large Saute Pan
Stove Top
Wood Spoon
2 Small Mixing Bowl
Microwave
Basting Brush

Directions:

Lobster:

Place the lobster in a large mixing bowl. In a separate bowl whisk together the peppers, salt, balsamic vinaigrette, lime juice and margarita mix. Pour over the lobster. 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 lime juice. 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 stove top. 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, lime juice and lime zest; serve as a side.

Helpful Tips:

For a healthier quesadilla use a wheat tortilla shell, and instead of brushing butter on the shells, lightly brush olive oil. Also, use a light sour cream rather than regular, as well as a low-fat mozzarella cheese. If you don't like the sodium content in canned corn, opt for using the same amount of frozen.