A perfect summer meal: Lobster quesadillas

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.

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. 

To assemble: 

Top the lobster quesadilla with 1 tbsp. quesadilla sauce and 1 tbsp. pico de gallo. Serve. 


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