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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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