Lobster Quesadilla Recipe

Warm and season lobster

Pat the cooked lobster meat dry with paper towels and chop or pull into bite-sized pieces. In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add lobster and warm for 1–2 minutes, stirring gently until heated through but not rubbery. Remove from heat, stir in 1 tablespoon fresh lime juice, 2 tablespoons chopped cilantro, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Set aside.

Make pimento cheese

In a bowl, beat the softened cream cheese until smooth. Stir in mayonnaise, grated cheddar, chopped pimentos, 1/2 teaspoon smoked paprika, 1/2 teaspoon hot sauce (if using), 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix until uniformly creamy but still slightly textured. Taste and adjust seasoning. Keep at room temperature for easier spreading.

Roast corn

If using fresh corn: heat a dry skillet or cast-iron over medium-high heat. Add corn kernels and cook, undisturbed, 3–5 minutes until some kernels are charred and blistered, stirring occasionally. If using frozen, thaw and pat dry, then roast the same way. Remove from heat and let cool slightly.

Combine salsa ingredients: In a bowl, toss the roasted corn with 1/4 cup diced red bell pepper, 1/4 cup diced red onion, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1 teaspoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Adjust lime and salt to taste. Set aside.

Make cilantro-lime crema

In a small bowl, whisk together 1/2 cup sour cream, 1/4 cup plain Greek yogurt, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon lime zest and 1/4 teaspoon salt until smooth. Transfer to a squeeze bottle or small bowl and refrigerate until ready to serve.

Slice avocado just before assembly to prevent browning. Keep cilantro leaves ready for garnish.

Assemble quesadillas

Lay out 4 flour tortillas. Spread about 3 tablespoons of pimento cheese over half of each tortilla (covering the semicircle). Divide the warmed lobster evenly among the tortillas (about 3 oz per tortilla) and distribute the roasted corn salsa evenly (approximately 3 tablespoons per quesadilla). Arrange 3–4 slices of avocado on top of the salsa. Fold the tortillas over to form a half-moon.

Cook until crisp

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon olive oil and 1/2 tablespoon butter, swirling to coat. Working in batches if necessary, place a folded quesadilla seam-side down in the skillet. Cook 2–3 minutes per side, pressing gently with a spatula, until tortillas are golden brown and cheese is melted inside. Add additional oil/butter as needed for remaining quesadillas. Transfer cooked quesadillas to a cutting board and let rest 1 minute before slicing into wedges.

Serve

Arrange quesadilla wedges on a platter. Drizzle cilantro-lime crema over the top or serve alongside for dipping. Sprinkle extra chopped cilantro and a light pinch of smoked paprika if desired. Serve immediately.