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Lobster Quesadillas with Smoked Cheese Pico De Gallo Tomato Diced Purple Onion Diced Jalapeno Pepper Diced Seeds Seams Removed Cilantro Rough Chopped Salt Pepper Garlic Lime Juice 4ea 3 ea 6 ea 1 Bunch 1 tsp 1 tbls 1 tbls 2 ea Quesadilla Filling Lobster Tail Meat chopped and cooled Can use Slipper Lobster Meat Or prepared tail meat Mixed Cheese Blend of equal parts Smoked Gouda and Monterey Jack slice or shredded Melted Butter Flour Tortilla Leaf Lettuce Sour Cream Pico De Gallo 4 oz cooked 6 oz 2 tbls 1 ea 1 ea 4 oz 4 oz What You Will Need You will need a cutting board, a kitchen knife, a mixing bowl, a spatula and measuring spoons. Lets Get Started Grab your knife and cutting board and all the ingredients for your Pico de Gallo. Wash all of your produce and pat it dry. Dice your tomatoes, onions, cilantro and jalapeños, remember to wash your hands after handling peppers, touching your face, eyes or mouth after cutting can be a hot experience. Now add in your salt, pepper, garlic and squeeze in the juice of two limes. Watch out for the seeds from the lime, you can strain the juice through a small strainer. Mix and let it stand for about 30 minutes to let the flavors blend. Now move on to your lobster. You can bake, broil grill or sauté the meat. Make sure the meat is not overcooked or it will become dry and tough. The best way to measure is cook the lobster until all the meat becomes white and opaque. Once there remove immediately. Cool, rough chop and reserve. Get your cold lobster, blended cheese, Pico de Gallo, butter and tortilla together. Liberally butter the tortilla and place it butter side down on the flat top, skillet or grill. Spread the cheese and lobster meat evenly around the tortilla. Once the cheese has melted add the Pico (don't add until the cheese has melted or the Pico will sweat and give you soggy quesadillas). After the Pico has been added fold the tortilla over in half. Cook the tortilla until golden brown and turn. Once the tortilla is golden on both sides remove from the heat. On your plate put down on the top half of the plate the lettuce leaf. Now arrange the Pico and sour cream on the lettuce leaf. Cut the quesadilla in half, then cut halves again yielding 4 triangles. Shingle the pieces on the bottom half of the plate and serve. Pan Seared Salmon Portion Ingredients 8 oz Salmon Filet 4 oz Asparagus -Blanched 1 oz Minced Fresh Garlic 3 oz Sweet Pickled Tomato Vinaigrette Start by seasoning the Salmon filet on both sides (with sea salt) then in very hot sauté pan add oil then salmon (presentation side down) cook until very golden and crispy. Next sauté the Asparagus with garlic being careful not to burn the garlic, season with salt and pepper and Serve onto plate. Sweet pickled tomato vinaigrette 1 each Tomatoes cut into large pieces 1/4 cup Sugar 1/4 cup Red Wine Vinegar 1/4 cup Olive Oil 1/2 tbls Whole Grain Mustard 1 tbls Thinly Sliced Chives Dissolve sugar into vinegar in a sauce pot then add tomato and cook until tomato is tender then remove from heat and allow to cool completely. Then add the mustard and Wisk in olive oil don’t worry if the emulsion does not hold. Lastly add the chives and season just a little salt