INGREDIENTS:
(4 servings)
As needed olive oil cooking spray
2 handfuls wood chips, cherry or apple
4 each 1 pound Maine Lobsters, split
3 tablespoons chipotle peppers, mashed
4 each tortillas
4 ounces shredded low-fat Swiss cheese
4 each tomatillos, stemmed and sliced thin
1 medium red onion, sliced thin
2 tablespoons fresh lime juice
1 tablespoon ground ancho chile powder
½ teaspoon salt, to taste
2 tablespoons cilantro, chopped
8 sprigs cilantro
DIRECTIONS:
Oil and preheat a charcoal or gas grill. Prepare and add wood chips according to manufacturer's recommendations. Crack Maine Lobster claws and spray with cooking oil spray. Place Maine Lobsters on well-heated, well-oiled grill. Close grill hood and cook/smoke over medium-hot coals, turning twice, about 8-10 minutes, or until meat is translucent and cooked through.
When cool enough to handle, remove meat, save roe and discard greenish tomalley. Slice meat. Spray tortillas with olive oil spray or brush lightly with olive oil. Spread thinly with mashed chipotles. Divide half the cheese over two tortillas; top with tomatillos, onions and lobster. Dot with reserved roe if desired. Sprinkle with lime juice, ancho chile powder and salt. Top with chopped cilantro and remaining cheese, spreading cheese to within 1/8 inch of the edges. Cover with remaining tortillas, press edges together to seal.
Transfer to well-oiled grill. Cover grill and cook about 3 minutes or until cheese begins to melt and bottoms are browned. Turn quesadillas browned side up to cutting board and cool a few minutes. Cut each in half. Garnish with cilantro sprigs and a dollop of pineapple salsa.
Pineapple Salsa: Stir ½ cup fresh pineapple cut in ¼” dice into ¾ cup medium hot refrigerated tomato salsa. Serve with quesadillas.
VARIATION: Instead of smoking the Maine Lobster on the grill use 14 ounces diced cooked
Maine lobster meat and bake in 400°F oven on an oiled baking sheet. Bake 5 minutes or until cheese has melted. Run under broiler to brown tops.
