Lobster Quesadillas Recipe From Miriam Weinstein

Miraim writes-

Lobster Quesadillas
To call this a recipe is a stretch, because it is so simple and so variable. I used 3/4 cup of grated sharp cheddar, and 1/4 cup of lobster meat, crumbled into small chunks. I spread these two ingredients on an 8 1/2" soft taco, covered it with a second taco, then toasted it in the toaster oven.
You can add cut up tomato, or salsa, but really, this is delicious as is.
With these amounts, you can make six tacos from a half pound of lobster meat.



The Mrs Comes Through With The Lobster Fra Diavolo Recipe She Uses (and modified a bit)

It’s rare that the Mrs finds time in her day to respond for recipe requests but here you go-

She used this recipe (and modified it just a bit)  I like my sauce thick and full of flavor and this was the bomb!

She writes-

I just realized I never sent the recipe…

here is the link. I didn’t use the lobster broth – I basically made the sauce and then added cooked lobster meet at the end.

Hope this helps!


Active time: 30 minutes Total time: 1 hour.

Lobster Fra Diavolo Recipe


| metric conversion

  • Two 2-pound live lobsters
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1 dried Italian hot red pepper, split lengthwise, or 1/2 to 1 teaspoon crushed red pepper flakes, or to taste
  • 1/2 cup dry white wine
  • 2 cups canned crushed Italian plum tomatoes, preferably San Marzano, undrained
  • 4 anchovy fillets, chopped
  • 2 teaspoonsdried oregano, preferably Sicilian
  • 1 tablespoonkosher salt, plus more to taste
  • 1 pound spaghetti or linguine
  • 3 tablespoons chopped fresh Italian flat-leaf parsley
  • Freshly ground black pepper

For the directions click the link: http://leitesculinaria.com/66532/recipes-lobster-fra-diavolo.html#ixzz1YaNmgEFD

Here’s a pic of the one the Mrs made the other night-

Oh, I should also add that she only uses canned San Marzano tomatoes for her zugu.  They cost a little more but if you want the best, that’s what you buy.