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Lobster Quesadilla
One ten-inch flour tortilla
Four ounces shredded Monterey Jack cheese
Three ounces of lobster meat, rough chopped
One scallion, thinly sliced
½ tablespoon chopped cilantro
Clarified butter

Anthony DiSpezio

To make clarified butter, melt a stick of butter in a saucepan over low heat. When melted, remove from heat and skim the foam off the top of the melted butter. Spoon or pour the melted butter into another container being careful to not disturb the water or white residue in the bottom of the pan. Discard the white residue.

Lay flour tortilla flat. On one half spread cheese evenly. Place the lobster meat over the cheese and top with sliced scallions and chopped cilantro. Fold the empty half of flour tortilla over to form a half moon. Brush both sides with clarified butter and sear in a skillet over medium to high heat until golden brown on both sides.

Cut into four even slices and serve with guacamole, salsa, and sour cream. Serves 1.

Chef Stu Cote
Flying Bridge
220 Scranton Avenue, Falmouth
508-548-2700
www.capecodrestaurants.org

Open from April to October

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