The Island Poké Cookbook by James Porter

Author:James Porter
Language: eng
Format: epub
Tags: Recipes Fresh from Hawaiian Shores, From Poke Bowls to Pacific Rim Fusion
Publisher: Ryland Peters & Small
Published: 2022-02-02T00:00:00+00:00

LOBSTER QUESADILLAS

When invited over to a friend’s house for a litt le backyard feast in Santa Barbara, these quesadillas were one of my favourites. I know lobster is a luxurious ingredient that requires a bit of an event to justify it, but these will take centre stage when having a summer cook-up with your friends. We always relied on our friend JC to get the lobsters; hopefully you can come up with a similar arrangement.

SERVES 4

1 medium lobster tail or 8 langoustines

knob/pat of butter

a little vegetable oil

freshly squeezed juice of 1 lime

8 corn tortillas

200 g/2 cups grated Cheddar cheese, or similar

1 ripe avocado, peeled, stoned and thinly sliced

SB Red Salsa (see page 135) or Tabasco sauce, to drizzle

handful of coriander/cilantro leaves, to garnish

FOR THE CARAMELIZED ONIONS

1 red onion

knob/pat of butter

1 tablespoon demerara/turbinado sugar

First make the caramelized onions. Slice the onion into very thin rings. Melt the knob/pat of butter in a pan, add the onion rings and slowly sauté until soft. Add the sugar and continue cooking with the lid on for approx. 15 minutes until they have a jammy consistency; if dry, add a little water.

To prepare the lobster or langoustines, use scissors to cut down the shell, making sure you don’t snag the meat when you do this. Heat the knob/pat of butter and a little oil in a frying pan/skillet, add the lobster or langoustines and sauté over a medium-high heat for 3 minutes on each side until just barely cooked through (it/they will finish cooking in the heated quesadillas). Add the lime juice to deglaze the pan and set aside to cool.

Remove the meat from the shell and chop into bite-sized pieces.

Place a corn tortilla in a cast iron frying pan/skillet preheated to a medium-high temperature. Quickly place a handful of Cheddar on top and spread out. Scatter a quarter of the lobster or langoustine meat over, add a tablespoon of the caramelized onions, add a little more cheese, then top with another corn tortilla.

When the bottom tortilla is warmed through, you will be able to lift a corner and see some charring, then flip it over to the other side using a spatula and heat to the same slightly charred level. Beware of overcooking – they should be slightly charred. Repeat with the remaining tortillas and filling.

Tip the cooled lobster cooking juices over the sliced avocado and serve on the side with a drizzle of SB Red Salsa to taste and scattered with coriander/cilantro leaves.

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