Lobster and Avocado Quesadillas Recipe
Daily Value: 28%
|Folic Acid (B9)||122µg||31%|
|Fatty acids, total monounsaturated||15g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
Delicate lobster meat nestled between citrusy goat cheese and creamy avocado makes for a fantastic meal. Especially if you butter up the pan to get a nice and crisp exterior. I have to admit that this recipe is really the brainchild of Mr. Avocado (hence the addition of avocado).
If you ever find yourself with leftover lobster, this is the perfect dish to use it up in. When would this ever happen you ask? Well, let's say there was a sale on lobster and you ended up boiling more than you could eat. Voilà! Lobster quesadillas for everyone.
- One 1 1/4-pound cooked lobster
- Olive oil
- Four 10-inch flour tortillas
- 1 cup young, fresh goat cheese, crumbled*
- 1 ripe Hass avocado, sliced
- 1 jalapeño, thinly sliced (optional)
- 1 lime, sliced (optional)
Remove the lobster meat from the shell and cut into small chunks. Heat a skillet or cast-iron pan until very hot, then add enough oil to coat the pan. Add 1 tortilla to the pan. Sprinkle the goat cheese on half of the tortilla then distribute ¼ of the lobster meat, a few slices of avocado and jalapeño, if using, on the same half. After about 2-3 minutes, carefully close the quesadilla by placing the empty half on top of the other ingredients. Press down to make sure it sticks together and cook for about another minute, flipping if desired, until cheese is melted.
Serve immediately with a squeeze of lime juice if desired, and, you can of course serve this with more avocado, guacamole, or even a fresh salsa.
Note: This recipe used a young goat cheese that had a citrusy and tangy character. Younger, fresh goat cheeses will usually have this characteristic versus older ones.Servings: 4