Maine event: Try tasty lobster quesadillaPlay Video
'Who Knew?' goes red, white and blue!
David Foster's 'Barely Famous' daughters poke fun at reality TV
KLG to Hoda: Your music would make me drive off the road!
Are the ladies' 'wings' as wide as Michael Phelps'?
Inspired by their childhoods in Maine, cousins Sabin Lomac and Jim Tselikis decided to bring a taste of New England to California with their Cousins Maine Lobster food truck. The result? A popular seafood restaurant on wheels, serving up delicious dishes like this lobster quesadilla.
For the quesadilla:
- 1 (10-inch or 12-inch) flour tortilla
- 2/3 cup grated cheese blend
- 2 1/2 oz. lobster meat
For the quesadilla sauce:
- 1/6 gallon of mayonnaise
- 1 lb. sour cream
- 10 oz. plain yogurt
- 2 oz. lime juice
- 1 1/2 oz. chipotle
- 1/6 of a bunch of cilantro
- 1/6 of a jalapeño, seeded and deveined
- 1 oz. lime juice
For the pico de gallo:
- About 12 Roma tomatoes, seeded and liquid removed
- 1 white onion, diced into 1/4-inch pieces
- 2 to 3 jalapeños, finely diced
- 1/2 of a bunch of cilantro
- Zest and juice of 1 to 2 limes
- Salt (to taste)
- Pepper (to taste)
To make the quesadilla:
Warm tortilla on the grill. Place grated cheese on 1/2 of tortilla, then place the fresh Maine lobster meat on top of the cheese.
Fold other 1/2 of tortilla onto itself. Let the tortilla grill for 2 to 3 minutes, flipping sides. Cut into 4 pieces.
To make the quesadilla sauce:
In a food processor, blend the mayonnaise, sour cream, yogurt and lime juice. Add in the chipotle, cilantro, jalapeño and lime juice and blend together.
To make the pico de gallo:
Combine all ingredients.
Top the lobster quesadilla with 1 tbsp. quesadilla sauce and 1 tbsp. pico de gallo. Serve.