The salsa and crema can both be prepared ahead of time. I prefer to poach my lobster in butter, but they can also be boiled or grilled. The leftover salsa and crema are great on any sort of taco or enchilada! You can use medium or large flour tortillas.
Ingredients:
2 lobster tails, defrosted and shucked
1/2 cup (1 stick) butter, cut into tablespoons
1/2 lemon, juiced
8 medium or 4 large flour tortillas
1 tablespoon olive oil
2 cups shredded Monterey jack cheese
Salsa:
3 cups pineapple, diced
1/2 cup red onion, diced
1/4 cup roma tomatoes, seeded and diced
1 lime, juiced
1 jalapeno, seeded and diced
pinch salt
Crema:
1 cup sour cream
2 tablespoons Olive Oil Mayo
1/4 cup cilantro
1 lime, zested and juiced
1 clove garlic
pinch salt
Preparation:
1. Mix all of the salsa ingredients together in a bowl. Set aside to rest for at least 30 minutes.
2. Make the crema next. Add all crema ingredients into a food processor and blend well. Transfer to a jar or squeeze bottle and refrigerate until ready to use, at least 30 minutes.
3. While the salsa and crema rest, poach the lobster.
4. In a medium skillet, add 2 tablespoons of water and heat to a simmer over medium heat. Add the butter, whisking as it melts. Be careful that this does not come to a boil.
5. Add the shucked lobster. Continually turn the lobster and keep it coated with warm butter. Cook for 6-8 minutes, until lobster reaches 140 degrees.
6. Remove lobster from pan and cut into small pieces. Squeeze half a lemon over the lobster.
7. To make the quesadilla, choose a skillet roughly the same size as your tortillas. Drizzle with 1 teaspoon olive oil and coat the pan. Add bottom tortilla, top with a thin layer of cheese, 1/8 cup of lobster pieces, and a little bit more cheese. Add top thin layer of cheese. Total cheese should be about a 1/3 cup. Once cheese is melty, use a large spatula to flip quesadilla to crisp up the other side. Repeat with remaining ingredients.
8. Use a pizza cutter to cut tortilla into fourths. Top with pineapple salsa and cilantro lime crema. Serve warm.
Ingredients:
2 lobster tails, defrosted and shucked
1/2 cup (1 stick) butter, cut into tablespoons
1/2 lemon, juiced
8 medium or 4 large flour tortillas
1 tablespoon olive oil
2 cups shredded Monterey jack cheese
Salsa:
3 cups pineapple, diced
1/2 cup red onion, diced
1/4 cup roma tomatoes, seeded and diced
1 lime, juiced
1 jalapeno, seeded and diced
pinch salt
Crema:
1 cup sour cream
2 tablespoons Olive Oil Mayo
1/4 cup cilantro
1 lime, zested and juiced
1 clove garlic
pinch salt
Preparation:
1. Mix all of the salsa ingredients together in a bowl. Set aside to rest for at least 30 minutes.
2. Make the crema next. Add all crema ingredients into a food processor and blend well. Transfer to a jar or squeeze bottle and refrigerate until ready to use, at least 30 minutes.
3. While the salsa and crema rest, poach the lobster.
4. In a medium skillet, add 2 tablespoons of water and heat to a simmer over medium heat. Add the butter, whisking as it melts. Be careful that this does not come to a boil.
5. Add the shucked lobster. Continually turn the lobster and keep it coated with warm butter. Cook for 6-8 minutes, until lobster reaches 140 degrees.
6. Remove lobster from pan and cut into small pieces. Squeeze half a lemon over the lobster.
7. To make the quesadilla, choose a skillet roughly the same size as your tortillas. Drizzle with 1 teaspoon olive oil and coat the pan. Add bottom tortilla, top with a thin layer of cheese, 1/8 cup of lobster pieces, and a little bit more cheese. Add top thin layer of cheese. Total cheese should be about a 1/3 cup. Once cheese is melty, use a large spatula to flip quesadilla to crisp up the other side. Repeat with remaining ingredients.
8. Use a pizza cutter to cut tortilla into fourths. Top with pineapple salsa and cilantro lime crema. Serve warm.