Inspired by a simple, classic lobster and corn chowder, these decadent Maine lobster quesadillas can be served family-style as a crowd-pleasing appetizer, or plated with a simple green salad for an exceptional meal. If you want to go with a milder cheese, shredded Monterey Jack or Swiss would both work great. Filled with delicate sweetness and savory richness, this high-low dish is sure to be a dinner party hit. Maine New Shell Lobster is harvested during peak season in Maine (roughly late June – early November) when lobsters shed their old shells and grow new shells. Gulf of Maine seawater fills the newly formed shell and naturally “marinates” the meat, creating an intense and more “lobster-y” flavor. New Shell is more tender, delicately textured lobster meat. The thinner shell even makes the lobsters easy to crack, pick and eat by hand.
2 tablespoons unsalted butter
1 cup fresh corn kernels
2 large garlic cloves, minced
1 large shallot, minced
2 tablespoons cream sherry
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
10 ounces cooked Maine new shell lobster meat, chopped
8 (8-inch) flour tortillas
1/2 cup sour cream, plus more for serving, if desired
12 ounces Gruyère cheese, shredded
3 tablespoons chopped fresh chives
How to Make It
Melt butter over medium-high heat in a large non-stick skillet; add corn, garlic, and shallots to pan. Stir in sherry, salt, and both peppers. Cook, stirring frequently, until vegetables have softened and liquid has evaporated, 3-5 minutes. Transfer mixture to a medium mixing bowl; stir in lobster meat.
To assemble each quesadilla, spray one side of a tortilla with cooking spray; place, greased side down, on a clean cutting board or work surface. Spread 1 tablespoon of sour cream evenly over the tortilla; sprinkle 1/2 of the tortilla with enough cheese to cover well (about 3 tablespoons). Spoon 1/8 of the lobster and corn mixture (about 1/4 cup) evenly over the cheese, pressing gently with the back of a fork; sprinkle evenly with a heaping teaspoon of chives. Top the lobster mixture and chives with enough cheese to cover. Fold the plain “empty” half of the tortilla over to cover the filling; gently press to adhere and form the quesadilla. Repeat process with remaining tortillas, sour cream, cheese, lobster and corn mixture, and chives to form remaining quesadillas.
Wipe out pan used to cook the corn mixture using clean paper towels; place over medium heat. Working one quesadilla at a time, carefully transfer quesadilla to pan using a fish spatula; cook 2-3 minutes per side or until tortilla is browned and cheese melts. Repeat with remaining quesadillas. Cut each into thirds and serve immediately with additional sour cream, if desired.
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