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Recipes

Lobster Quesadilla

Serves 4:

Ingredients:

12 oz Maine Lobster Tail, Cooked and Diced
1 cup Red, Green and Yellow Peppers, Diced
¼ tsp Jalapeno Peppers, Finely Diced
½ cup Red Onion, Diced
1 tbsp Cilantro, ChoppedPinch of Ground Cumin
1 cup Monterey Jack Cheese, Grated
10 ea Flour Tortillas
To Taste Salt, Pepper and Paprika
Corn Oil
Crème Fraîche

Method:

  • Sauté mixed peppers, jalapeno peppers and red onions in a small amount
    of corn oil over high heat until two-thirds cooked. Remove from heat.
  • Add lobster, cilantro, cheese and cumin to pepper mixture, season to desired taste with salt, pepper and paprika.
  • Mix well (Filling can be made a day ahead and refrigerated).
  • Evenly spread over one tortilla shell 4 ounces of filling.
  • Place another tortilla shell over mixture and press together.
  • Cook in a heated skillet with corn oil until both sides are golden brown.
  • Allow to cool for one minute and cut into six pieces.
  • Serve while still warm with Mango-Papaya Salsa and Crème Fraîche.

Mango-Papaya Salsa

Ingredients:

½ cup Mango, Diced
½ cup Papaya, Diced
¼ cup Red Onion, Diced
1 tbsp Cilantro, Chopped

Method:

Combine all the ingredients together and chill for a minimum of two hours.
Serve with Lobster Quesadilla and garnish with mint sprigs

Naples Sunset Cocktail

Ingredients:

1.5 Ounces Light Rum
¾ Ounces Peach Schnapps
Equal Parts Orange Juice and Pineapple Juice
A Splash of Grenadine

Method:

Mix light rum and Peach Schnapps together and then add equal parts orange juice and pineapple juice to hurricane glass. Add a splash of grenadine to the top of the glass. Shake and garnish with a piece of sugar cane, pineapple slice and mint sprig.

“Naples Sunset Non- Alcoholic Version”

Ingredients:

Equal Parts Orange Juice and Pineapple Juice
A Splash of Grenadine

Method:

Add equal parts orange juice and pineapple juice to hurricane glass. Add a splash of grenadine to the top of the glass. Shake and garnish with a piece of sugar cane, pineapple slice and mint sprig.