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1
Preheat grill to high.
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2
Brush the cut side of the lobster with oil and season with salt and pepper.
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3
Place the lobster on the grill, shell side down, and grill until lightly golden brown and just cooked through.
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4
Remove the meat from the lobster and coarsely chop.
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5
Heat a tablespoon of oil in a small saute pan on the grates of the grill.
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6
Add the garlic and cook until lightly toasted.
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7
Place 4 tortillas on a work surface and divide the half of the cheese, lobster, and garlic among the tortillas.
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8
Season with salt and pepper, to taste.
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9
Place another tortilla on top and then divide the remaining cheese, lobster, and garlic over top.
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10
Place the remaining tortillas on top to make 2-layer quesadillas.
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11
Brush tops of the tortillas with oil and then place the quesadillas on the grill, oiled side down.
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12
Grill until golden brown, about 2 to 3 minutes.
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13
Carefully flip the quesadillas over, close the cover of the grill, and grill until the cheese has melted, about 2 to 3 minutes longer.
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14
Remove from the grill, cut each quesadilla into quarters, and serve with the various toppings.
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15
3 ripe yellow tomatoes, cored and diced
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16
1/2 red onion, minced
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17
1 serrano chile, seeded and minced
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18
1/4 cup white wine vinegar
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19
1/4 cup olive oil
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20
2 tablespoons chopped fresh tarragon leaves
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21
Salt and freshly ground pepper
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22
Combine all ingredients in a medium bowl.
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23
Season with salt and pepper, to taste.
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24
2 ancho chiles
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25
3 cloves garlic, coarsely chopped
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26
Canola oil
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27
3 tablespoons pine nuts
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28
2 red bell peppers
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29
Salt and freshly ground pepper
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30
3 tablespoons red wine vinegar
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31
3 tablespoons chopped cilantro leaves
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32
Salt and pepper
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33
Place ancho chiles in a medium bowl, cover with boiling water, and let sit at room temperature for 1 hour.
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34
Remove from soaking liquid, coarsely chop, and place in a blender with the garlic, 1/4 to 1/2 cup of the soaking liquid, 2 to 3 tablespoons canola oil, and the pine nuts; blend until smooth.
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35
Pour the mixture into a medium bowl.
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36
Preheat grill to high.
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37
Brush peppers with oil and season with salt and pepper.
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38
Place on the grill and grill until charred on all sides.
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39
Remove, place in a bowl, cover with plastic wrap, and let steam 15 minutes.
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40
Remove skin and cut into julienne strips.
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41
Transfer the peppers to the bowl with the ancho puree and add the vinegar.
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42
Chop the cilantro, add it to the salsa, and season with salt and pepper, to taste.
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43
2 serrano chiles
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44
2 green onions
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45
3 tablespoons canola oil, plus more for brushing chiles
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46
Salt and freshly ground pepper
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47
2 ripe Hass avocados, peeled, pitted, and coarsely chopped
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48
1/4 cup fresh lime juice
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49
Preheat grill to high.
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50
Brush serranos and green onions with oil and season with salt and pepper.
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51
Grill until charred on all sides.
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52
Remove from the grill and finely chop.
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53
Place avocado in a medium bowl.
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54
Add the grilled serranos, green onions, lime juice, and 3 tablespoons oil and stir gently until combined.
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55
Season with salt and pepper, to taste.
