• 10servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pounds thawed frozen or fresh cooked lobster meat

  2. 10 (8-inch) flour tortillas

  3. 2 pounds cream cheese

  4. 1 pound Cheddar, shredded

  5. 1 bunch scallions , chopped

  6. 1 roasted red onion, chopped

  7. 3 roasted plum tomatoes , chopped

  8. 4 tablespoons Sriracha (Thai hot sauce, available at most markets)

  9. 1 lime, juiced

  10. 2 tablespoons canola or olive oil

Instructions Jump to Ingredients ↑

  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 .


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