Lobster Quesadilla


Lobster Quesadillas with Mango Salsa

Makes 6 quesadillas -  this makes 6 luncheon size entrees or appetizers for up to 12

  •  6 ounces of cooked lobster meat, coarsely chopped
  • 1/2 cup of cooked shrimp, coarsely chopped
  • 4 ounces of goat cheese
  • 4 ounces of Monterey Jack cheese, grated
  • 2 teaspoons vegetable, olive oil or butter plus additional for sauteing the quesadillas
  • 3 cloves of garlic, finely chopped
  • 1/2 cup onion, finely chopped
  • 1 red bell pepper, ribbed, seeded and finely chopped
  • 1/4 cup green onions, finely chopped
  • 2 teaspoons fresh cilantro, minced
  • 2 teaspoons fresh lime juice
  • salt and pepper to taste
  • 12 flour tortillas (6 inch)

Mango Cream

  • 2 ripe mangoes
  • 3/4 cup sour cream
  • 1 teaspoon lemon juice

Mango Salsa

  • 2 ripe mangoes, peeled, seeded and chopped in 1/4 inch pieces
  • 1 cup red onion, chopped in 1/4 inch pieces
  • 1 cup red bell pepper, seeded and chopped into 1/4 inch pieces
  • 2 teaspoons lime juice
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon minced garlic
  • 1/2 cup loosely packed chopped cilantro
  • salt and pepper to taste


To make the quesadillas filling:

1.  Place the chopped lobster and shrimp in a large mixing bowl.  Cover and set aside.
2.  In a saute pan, place the 2 teaspoons oil or butter and heat on medium.  Add the onion and garlic and saute until translucent.  Add the red bell pepper and green onion.  Saute for several minutes but do not overcook.  Vegetables should still be firm.  Remove from heat.
3.  Cool the vegetables slightly.   Add to the chopped lobster/shrimp meat.  Add the two cheese, cilantro, lime juice and salt and pepper to taste.  Toss to combine.
4.  Spread the mixture evenly over 6 tortillas.  Top with the other 6 tortillas.
5.  Heat the butter or oil in a saute pan large enough to place an entire tortilla.   Cook the tortillas until lightly brown, then flip and cook the other side.  Remove and place on a parchment lined baking sheet.  Continue with remaining tortillas. (To keep them warm, place the baking sheet in a 175 degree oven while make remainder.  You can also pre-make all the quesadillas and reheat on parchment lined baking sheet.  Reheat in a 325 oven until warm – about 10 minutes) 

Mango Salsa

Combine all ingredients and toss gently to combine.   Refrigerate until ready to use.

 Mango Cream

Place all ingredients in the bowl of a food processor fitted with a steel blade.  Pulse on and off to combine.   Refrigerate until ready to use.

To serve
Cut a quesadilla into four triangles.  Place on individual serving plate.  Garnish with salsa and mango cream.  If serving for a group, slice quesadillas and place on a large serving platter.  Serve the mango cream and salsa in side dishes.







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2 Responses to Lobster Quesadilla

  1. Vin says:

    Your lobster dish is listed under vegetarian. You even call it meat in your recipe. Vegetarians, as you know, do not eat animals from the sea.

    • Chef Terri says:

      Sorry for the error. I was trying to get this recipe on line quickly for Wisconsin Public Radio listeners who requested it. Slip of the finger! All corrected now.

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