MAINE LOBSTER QUESADILLAS WITH TABASCO® CHIPOTLE PEPPER CRÈME FRAÎCHE, TROPICAL MINT FRUIT RELISH & POMEGRANATE GLAZE

Lobster Quesadillas

Ingredients Weight Measure
Lobster meat (crawfish may be substituted) 3 cups
Olive oil, divided 6 oz.
White onions, small dice 2 cups
Black pepper 1/2 Tbsp.
Cumin 1/2 Tbsp.
Paprika 1/2 Tbsp.
Cayenne pepper 1 pinch
Garlic, minced 1 Tbsp.
Salt and pepper to taste
Tortilla, 8" 3 ea.
Monterey Jack cheese 3 cups

TABASCO® Chipotle Pepper Crème Fraîche

Ingredients Weight Measure
Crème fraîche, or sour cream 1 cup
Lime, juice and zest of 1 ea.
TABASCO® brand Chipotle Pepper Sauce 1/2 Tbsp.
Salt to taste
White pepper to taste

Tropical Mint Relish

Ingredients Weight Measure
Mango, fresh, peeled, seeded, small dice 1/2 cup
Papaya, peeled, cored, small dice 1/2 cup
Star fruit, small dice 1/2 cup
Pineapple, peeled, cored, small dice 1/2 cup
Mint leaf, chopped fine 2 ea.
Salt to taste

Pomegranate Glaze

Ingredients Weight Measure
Pomegranate juice, or fruit, deseeded and skin removed 1 cup
Sugar 1/2 cup
Cornstarch 1 Tbsp.

Method

  1. For Lobster Quesadillas, remove the lobster from the shell. Cut the lobster medium dice and put to the side. Heat a pan to low-medium and add 2 oz. olive oil. Sweat onion for 5 minutes. Add the lobster meat and spices and cook until tender. Once cooked, let cool.
  2. TABASCO® Chipotle Pepper Crème Fraîche, place crème fraîche or sour cream in a mixing bowl. Add the lime zest, lime juice, and TABASCO® Chipotle Pepper Sauce. Mix the ingredients and adjust the seasoning. Keep refrigerated.
  3. For Tropical Mint Relish, place diced fruits in a mixing bowl. Add mint to the fruit. Add salt. Mix everything and keep refrigerated.
  4. For Pomegranate Glaze, puree the fruit and strain the juice (or just use pomegranate juice). Place the pomegranate juice and sugar in a saucepan and bring to a boil. Add the cornstarch until the mixture coats the back of a spoon. Let cool to room temperature.
  5. Place 1 cup lobster mix on each tortilla. Layer on Monterey Jack cheese and season with salt and pepper. Heat pan to medium-high heat, and add 2 oz. olive oil for each tortilla. Once the tortilla is cooked and the cheese is melted, drizzle on some of the crème fraîche and pomegranate glaze. Top the quesadilla with the mint relish and serve.

Yield: 12 servings