Seafood meets Mexican in a marriage made in heaven! I don’t know why but with my annual vacation to the coast coming up my thoughts have turned toward seafood. Lobster, when I can afford it and get it fresh is my favorite. Well, honestly my favorite is constantly changing. The one thing I am picky about is fish. There is something about picking through bone, skin, and seeing the eyes staring at me that I just can’t get past. This version of quesadillas combines my love of lobster with my need for Mexican. Adding the decadent Newburg sauce on top just makes this dish a must have in my recipe box as well as on my table. I hope you see this in your kitchen often! Enjoy!For more romantic recipes see my Red Velvet Sweetheart Collection! Or For more Lobster see Lobster Dishes For Lovers
- 2 pounds thawed frozen or fresh cooked lobster meat
- 10 8-inch flour tortillas
- 2 pounds cream cheese
- 1 pound Cheddar shredded
- 1 bunch scallions chopped
- 1 roasted red onion chopped
- 3 roasted plum tomatoes chopped
- 4 tablespoons Sriracha Thai hot sauce, available at most markets
- 1 lime juiced
- 2 tablespoons canola or olive oil
- 1 pt. hot milk
- 1/3 c. butter
- 1/4 c. bread flour
- 3 egg yolks beaten
- 1/4 c. heavy cream
- 4 tbsp. sherry
- 2 tbsp. brandy
- Salt and few grains red pepper
Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.
Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.
In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.
Using wire whip blend flour and butter in iron skillet over low flame. Stir constantly while adding hot milk. Remove skillet from flame, add beaten egg yolks and cream. Return to flame long enough for eggs to cook. Season. This sauce will not separate and can be stored in refrigerator. 4-6 servings.
Sherry, brandy and lobster meat are added to sauce immediately before heating in preparation for serving.