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Lobster Mango Quesadillas
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 Try this great lobster recipe tonight!  |
Ingredients
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| Directions Preheat oven to 300 F (150 C). COOK THE LOBSTERS: Bring a large pot of water to a rolling, full boil. Add the lobsters head-first and partially cover the pot. Boil lobsters for 6 minutes. Drain and cool. Remove the meat fromt the lobsters (including the claws and tail) and dice. Set aside. Heat 1 tsp (5 ml) of the vegetable oil in a large nonstick skillet on medium-low heat. Add the jalapenos and green onions. Saute for about 2 minutes only, and add the cumin, mango and cilantro. Stir to combine and season to taste with salt and pepper. Transfer this mixture to the bowl with the lobster in it, and stir to combine. Wipe the skillet clean with a paper towel. Lay 12 tortillas on a board. Sprinkle half the cheese over the tortillas. Divide the lobster mixture equally among the tortillas. Sprinkle with grated cheese and top with remaining 12 tortillas. Heat 1 tsp (5 ml) vegetable oil in the skillet on medium-low heat. Sprinkle both sides of one quesadilla with a few drops of water and put it in the skillet. Cover skillet and cook quesadilla for 2 minutes per side or until borned and the cheese is melted. Transfer to a baking tray and place in preheated oven to keep warm while you fry the remaining quesadillas, using the remaining vegetable oil as necessary, and frying them one at a time. TO SERVE: Combine the cilantro and sour cream in a small bowl. Cut the quesadillas into 6 wedges each. Put a small dollop of the sour cream mixture on each, or place the sour cream on the side, and serve. Source:Quesadilla |
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