Pour yourself a crisp beer as you prepare this simple, yet delicious meal that can be served as an appetizer or as a main course.

6 oz (180 g)    
lobster meat, fresh or canned, and picked over for shells
2 Tbsp (30 mL)    butter, softened
2    12-inch (30 cm) flour tortillas
1 cup (250 mL)    grated smoked cheddar
1/4 cup (60 mL)    diced Roma tomato
1/4 cup (60 mL)    finely diced red onion
1/4 cup (60 mL)    finely diced green onion
1/4 cup (60 mL)    
bacon, cooked until crisp and finely chopped
1/4 cup (60 mL)    
chopped fresh coriander leaves
1/4 cup (60 mL)    
finely sliced (chiffonade) fresh basil
serves 2

serve with a crisp beer

We started making these for fun one summer, thinking they were such an obvious, upscale take on classic chicken or pork quesadillas that our regular customers would get a kick out of them. Little did we know they’d prove so popular that we haven’t been able to take them off the menu since!

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Preheat oven to 425˚f (220˚c).
• 
If using fresh lobster meat, check that any cartilage is removed from claw meat.
• 
Butter one side of each tortilla and place, butter side down. On one half of each tortilla, scatter half the smoked cheddar, tomato, red and green onion, bacon, coriander, and basil. Top with half the lobster meat, making sure to cover the surface evenly. Cover with the other half of the tortilla and press firmly to seal.
• 
Place both tortillas on a baking sheet and bake for 5 minutes. Turn over and continue baking for another 2 minutes. At this point, quesadillas should be golden brown. If they’re not, turn on the broiler and grill until golden brown. Watch that they don’t burn.
• 
Chop each quesadilla into 4 wedges and serve with Tomato-Avocado Salsa (recipe, page 198) and Gueuze Sour Cream 
(recipe, page 194).

Learn more about The Beerbistro Cookbook where this recipe came from by click here.

The Beerbistro Cookbook