Whole lobster grilled and dressed withlime, chilies and cilantro butter. Wrapped in a tortilla withmelted Teleme and jack cheeses. Served with roasted tomato andserrano salsa.
Recipe: Grilled Maine LobsterQuesadilla
For the Jicama Salad: 2 oranges, cut into suprêmes 1 cup jícama bâtonnets 1 tablespoon cilantro, chopped To taste lime juice To taste salt and pepperFor the Roasted Tomato-Serrano Salsa: 1 1/2 pounds ripe tomatoes, medium-large 1 1/2 tablespoons vegetable oil 1 white onion, small, thinly sliced 1 serrano chile, chopped 3 tablespoons lime juice, more to taste 2 tablespoons cilantro, chopped 1/2 teaspoon saltFor the Jalapeño-Cilantro Butter: 1 cup cilantro leaves, loosely packed 1/2 cup butter at room temperature 1 tablespoon lemon juice 1 teaspoon lemon zest, finely chopped 2 cloves garlic, minced 2 jalapeño peppers, roasted, peeled, seeded, and diced 1 teaspoon salt 1/4 teaspoon ground black pepper2 cups Teleme cheese 2 cups jack cheese, grated 1/2 cup green onion, finely chopped 2 tablespoons cilantro 6 quarts water 1 tablespoon salt 4 (1 pound each) Maine lobsters 8 flour tortillas
For the Jícama Salad: Combine the oranges, jicama, and cilantro. Seasonto taste with lime juice, salt, and pepper.
For the Roasted Tomato-Serrano Salsa: Roasting the tomatoeson a griddle: Line a griddle or heavy skillet with aluminum foiland heat over medium heat. Lay the tomatoes on the foil and roast,turning several times, until blistered, blackened, and softened,about 10 minutes.
Roasting the tomatoes in a broiler:
Lay the tomatoes on a baking sheet andplace about 4-inches below a very hot broiler. Roast until blisteredand blackened on one side. Flip the tomatoes and roast the otherside. Cool and peel, collecting any juices with the tomatoes.Coarsely pur e tomatoes and juices in a food processoror blender.
In a medium-size saucepan, heat the oilover medium heat. Add the onion and fry until deep golden, about8 minutes.
Add the tomatoes and chopped chile andsimmer 15 minutes or so, stirring often, until reduced but notdry. Season to taste with lime juice, cilantro, and salt.
For the Jalapeno-Cilantro Butter: Lightly chop the cilantro. Combine with the butter,lemon juice, lemon zest, garlic, and jalapeños. Seasonwith salt and pepper.
For the Quesadilla: Combine the cheeses, green onion, and cilantro.Set aside.
In a very large stock pot, over high heat,bring 6 quarts water to a boil and add one-tablespoon salt.
Add the lobsters to the boiling waterand blanch for 2 minutes. Remove the lobsters; drain and cool.
Remove the claws and pull the meat fromthe shell, cut through the head and tail lengthwise and pullout the tail meat in 2 whole pieces. Season the tail and clawmeat with salt and pepper and set aside.
Preheat the grill to medium hot. Rub thelobster meat with the compound butter; do not leave too muchexcess or it will burn when cooking. Let sit for 30 minutes inrefrigerator. When ready to cook, place the cut sides of thelobster facing down on the grill and cook until lightly browned,2 to 3 minutes. Turn over and cook for one more minute or untilthe lobster meat is opaque, about 3 minutes. Slice the lobsterpieces into medallions and keep warm.
To make the quesadilla, brush the outsideof the tortilla with butter. Place buttered side down on a flatgriddle.
Spread 1/2 cup of cheese on half the tortilla,top with the grilled lobster. Fold the empty side on top of thecheese-covered side and griddle until golden brown.
Flip the quesadilla over and griddle onthe other side. Remove from heat, let sit 1 minute, then cutinto wedges.
Serve with roasted tomato-serrano salsaand the jícama salad.
Makes 8 servings.
Recipe provided courtesy of Maine LobsterPromotion Council.
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