A fantastic recipe from Chef Scott Samuel from The Culinary Institute of America showcases Maine Lobster and Mango Quesadilla with Tomatillo Salsa.
Servings: Makes 10 Portions
For the Jicama Salad
- 2 oranges, cut into suprêmes
- 1 cup jícama bâtonnets
- 1 Tablespoon cilantro, chopped
- To taste lime juice
- To taste salt and pepper
For the Roasted Tomato-Serrano Salsa
- 1-1/2 pounds ripe tomatoes, medium-large
- 1-1/2 Tablespoons vegetable oil
- 1 white onion, small, thinly sliced
- 1 serrano chile, chopped
- 3 Tablespoons lime juice, more to taste
- 2 Tablespoons cilantro, chopped
- 1/2 teaspoon salt
For the Jalapeño-Cilantro Butter
- 1 cup cilantro leaves, loosely packed
- 1/2 cup butter at room temperature
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest, finely chopped
- 2 cloves garlic, minced
- 2 jalapeño peppers, roasted, peeled, seeded, and diced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Quesadilla
- 2 cups Teleme cheese
- 2 cups jack cheese, grated
- 1/2 cup green onion, finely chopped
- 2 Tablespoons cilantro
- 6 quarts water
- 1 Tablespoon salt
- 4 Maine lobsters (live), 1-pound each; or 4 lbs. of pre-cooked Maine Lobster Meat
- 8 flour tortillas
For the grilled mangoes: Preheat the grill to high. Peel and slice mango into disks; cut the remaining mango and chop finely. Grill each mango slice with a little salt until you have nice marks, about 3 minutes per side. Remove, cool, and cut into dice.
For the cilantro butter: Combine the cilantro, butter, lemon juice, lemon zest, minced garlic, and roasted jalapenos in a Cuisinart and process until combined. Add the salt and pepper and pure again until very smooth. Keep at room temperature while preparing the quesadillas.
For the roasted tomato-serrano salsa: Roasting the tomatoes on a griddle: Line a griddle or heavy skillet with aluminum foil and heat over medium heat. Lay the tomatoes on the foil and roast, turning several times, until blistered, blackened, and softened, about 10 minutes.
Roasting the tomatoes in a broiler: Lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler. Roast until blistered and blackened on one side. Flip the tomatoes and roast the other side. Cool and peel, collecting any juices with the tomatoes. Coarsely purée tomatoes and juices in a food processor or blender.
In a medium-size saucepan, heat the oil over medium heat. Add the onion and fry until deep golden, about 8 minutes. Add the tomatoes and chopped chile and simmer 15 minutes or so, stirring often, until reduced but not dry. Season to taste with lime juice, cilantro, and salt.
For the quesadillas: Spread a little of the cilantro butter on each side of two tortillas. Sprinkle a few mango pieces on one tortilla, some of the cooked lobster, and little jack cheese, and the chopped green onion. Top with the other tortilla and cook in an oiled pan on each side for about 3 minutes.
Remove and cut into quarters. Serve with the salsa verde, and a sprig of cilantro.
Recipe by The Culinary Institute of America