📖 Instructions

1. First, let's get started on the lobster filling. If using fresh lobster, boil it or steam it until cooked through and then let it cool slightly. Once cooled, use a sharp knife to remove the meat from the shell. Then, chop it up into bite-sized pieces. (If you’re using pre-cooked lobster, just chop it up!)
2. Next, we’ll make the sauce. In a small saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of mayonnaise and a squeeze of fresh lemon juice, along with a pinch of salt and pepper. Stir everything together, and remove from heat. If you’re feeling fancy add a tsp of Old Bay seasoning! Let this sit for a little while to let the flavors meld.
3. Now, it's time for the wraps! Lightly brush each tortilla with a bit of melted butter. This will help to make them nice and crispy and adds some extra flavor. You want to have the pan nice and hot— medium-high heat works best here.
4. Spread a layer of the lobster salad onto each tortilla. Don’t overload them, you want to be able to wrap them up easily without having a total mess on your hands! You probably know what I mean.
5. Now carefully fold the tortillas over the filling, sort of like making a burrito. Or a little taco, depending on how you like it. Be gentle, so you don't rip the tortilla.
6. Place the filled tortillas into a heated, lightly oiled skillet. Cook for 2-3 minutes per side, or until they're golden brown and crispy. Keep a close eye on them so they don’t burn—this part can happen quickly!
7. Once they're cooked through, remove them from the skillet and place them on a plate lined with paper towels.
8. Serve them immediately with extra sauce on the side. Enjoy!