Corn, Crab, and Lobster Quesadilla 2

Crab. Lobster. Corn. Cheese.

Corn, Crab, and Lobster Quesadilla 6

Do I need to say more?? I could, but I won’t.

Corn, Crab, and Lobster Quesadilla 5

Happy weekend!

Corn, Crab, and Lobster Quesadilla 3


Corn, Crab, and Lobster Quesadillas
Prep time
Cook time
Total time
The most decadent quesadillas on the planet. Crab. Corn. Lobster. And so much cheese.
Serves: 15 quesadillas
  • ¼ cup red wine vinegar
  • 1 tsp. sugar
  • ½ cup sliced red onion
  • 2 - 6 oz. lobster tails
  • 1 tsp. olive oil
  • 2 large poblano peppers
  • 3 ears of corn
  • 8 oz. lump crab
  • ½ lb fontina cheese, grated
  • 1 large avocado
  • 2 tsp. lime juice
  • ¼ tsp. salt
  • 5 burritto-sized tortillas
  1. Heat a gas grill to a medium-high heat.
  2. Add red wine vinegar and sugar to a small saucepan. Bring to a boil and add onions. Cook until starting to wilt, stirring frequently, about 1-2 minutes. Set aside and let rest in liquid.
  3. Use a sharp knife to cut lobster tails lengthwise down the middle. Drizzle with olive oil and sprinkle with salt and pepper to taste.
  4. Add lobster (flesh side down), poblano pepper, and corn to grill. Cook until lobster shell turns bright red and are cooked through, about 3-4 minutes per side. Cook poblano peppers about 5 minutes, until softened. Cook corn until slightly charred, about 5-6 minutes.
  5. Remove lobster from shells, cut into bite-sized pieces. Cut corn from cobs. Cut peppers into a dice.
  6. Evenly divide crab, lobster, corn, poblano, and cheese between tortillas. Fold half of tortilla over.
  7. Heat a large skillet to a medium heat. Add quesadillas and cook until golden brown on both sides and cheese is melted, about 2 minutes per side. Cut each tortilla into 3 triangles.
  8. While quesadillas cook, mash avocado in a small bowl. Add lime juice and salt.
  9. Serve quesadillas with avocado and pickled red onions

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