Lobster Quesadilla Recipe

Prepare lobster

If using whole cooked lobster tails, remove meat from shells and chop into roughly 1/2-inch pieces. Pat dry with paper towels to remove excess moisture. Measure 10 oz of chopped lobster meat.

Make filling

In a medium bowl combine the chopped lobster, shredded monterey jack and cheddar cheeses, sliced green onions, diced red bell pepper, chopped cilantro, lime zest and lime juice. Add mayonnaise and optional hot sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Gently fold until evenly combined. Taste and adjust seasoning if needed.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon olive oil and spread to lightly coat the surface; reduce heat to medium-low after skillet is hot. Alternatively, you can cook without oil and use butter on tortillas as described below.

Assemble quesadillas

Lay one tortilla flat on a work surface. Spread about 1/4 of the lobster-cheese filling evenly over half of the tortilla, leaving a 1/2-inch border. Fold the other half of the tortilla over the filling to make a half-moon. Repeat to make 4 quesadillas.

Butter tortillas

Spread a light layer of softened butter on the outside of each folded quesadilla (both top and bottom) to promote browning and crispness.

Cook quesadillas

Working in batches if necessary, place a quesadilla into the preheated skillet. Cook 2–3 minutes on the first side until golden brown and cheese begins to melt. Carefully flip and cook another 2–3 minutes until the second side is golden and cheese is fully melted. Press gently with a spatula during cooking to help seal. Total cooking time per quesadilla is about 4–6 minutes. If cheese isn’t fully melted, lower heat and cover skillet for 30–60 seconds.

Finish and rest

Transfer cooked quesadillas to a cutting board and let rest 1 minute to allow filling to set. Slice each quesadilla into 3 wedges with a sharp knife or pizza cutter.

Arrange quesadilla wedges on a platter. Serve with sour cream or crema, salsa or pico de gallo, lime wedges and extra cilantro or microgreens. Optionally drizzle a little extra lime juice over the wedges before serving.