Request for a Repeat: Lobster Quesadillas!

Reposting...

Ok.  One word:  YUM.


I made these on a whim after working up the courage to learn how to properly steam a lobster for a recipe I made for Christmas dinner.  Let me correct that...I steamed the tails.  Still don't have the courage for the whole, live lobster shebang like in Julie & Julia.

2  4oz. lobster tails
3 c dry white wine
3 c water
1 medium white onion, chopped
1/2 t dried Tarragon
2 lemon quarters
1 stick butter, softened
2 T salsa
cilantro
Queso cheese (the real deal), shredded
3 large flour tortillas
green onions, sliced

First things first.  DO NOT use pre-shredded cheese for this or any recipe that requires the cheese to melt smoothly.  Pre-shredded cheese is just fine in scrambled eggs, baked potato soup, or as a potato topper.  It is not fine in macaroni and cheese, pizza, enchiladas, quesadillas, on top of casseroles, etc.  The reason?  Pre-shredded cheese is coated with a substance that helps to prevent clumping in the bag. This coating also, IMHO, prevents proper melting (ever notice the little strings of shreds when you top a casserole using the stuff?  Yep.  That's coating).  So, friends...get out your graters from the back of the cabinet and get to shredding.

Let's get started.

To a large pot, add the wine, water, onion and tarragon.  Squeeze the lemon juice in and then throw in the rinds.  Bring to a boil, turn down to a simmer and add the lobster tails.  Cover with a tight lid and simmer for 20 minutes.  Remove tails from pot and set aside to cool a bit.  Discard broth.
Meanwhile, mix butter and salsa together in a small bowl until salsa is evenly distributed.  Butter should still be spreadable. Set aside.

When tails are cooled, take a large, sharp knife and place on top of tails.  Flatten a bit and then smack the knife so the shell cracks.  Peel the shell to the side of the tail to remove the lobster meat and chop into bite-sized chunks.

Lay tortillas on a flat surface.  Spread 2 T of salsa butter on each.  Lay even amounts of lobster on each.  Sprinkle with cilantro and shredded cheese (as much or as little as you like).

Heat a saute pan over medium heat.  Spray with nonstick cooking spray.  Add one quesadilla flat.  When the tortilla starts to brown (1-2 minutes), fold in half and continue grilling for another 45 seconds to a minute.  You don't want these babies to burn, you just want the heat to build up inside so everything gets melty.  Which won't happen if you use pre-shredded cheese (wink).

Remove grilled quesadilla to cutting board and repeat with remaining tortillas.

Cut quesadillas into 3 wedges and serve on a platter with some sliced green onion, sour cream and additional salsa.