📖 Instructions

1. First, prep your lobster. If using pre-cooked lobster, chop it into bite-sized pieces. If using raw lobster meat, you'll need to cook it first. I usually sauté it in butter with a pinch of garlic – mmmm, delicious! – for about 5 minutes until pink and opaque. Set it aside to cool.
2. Next, grate your Manchego cheese. The finer the grate, the better it will melt. Don't be afraid to use a generous amount, especially if you are a cheese lover like me! (Who am I kidding, I'm always a cheese lover!)
3. Now, get your tortillas ready. If using a tortilla press, press each tortilla until it's nice and thin. If you don't have a press, just use a rolling pin – it works just as well, only takes a little longer.
4. Time to assemble the quesadillas! Lay out two tortillas side by side. Sprinkle some of the grated Manchego on one half of each tortilla. Then, carefully add your cooked lobster to the cheese-covered half of each tortilla.
5. Next, top the lobster with another layer of Manchego. Now carefully fold each tortilla in half, pressing gently to seal the edges together. I use a fork to crimp the edges for extra security, it looks cute too!
6. Heat up your skillet over medium heat. Add a little olive oil (or butter, if you're feeling fancy) to lightly coat the pan. Once hot, add one quesadilla at a time. Cook for about 3-4 minutes per side, or until the tortilla is golden brown and the cheese is perfectly melted and gooey.
7. Once your quesadilla is cooked to perfection, carefully remove it from the pan. Repeat the process until all quesadillas are cooked. Slice them into triangles or wedges, and serve immediately with your favorite sides. My friends and I like to pair these quesadillas with a zesty salsa and guacamole! They really take the quesadilla to the next level!!