Austin | March 01, 2021
Eats: La Piscina’s Lobster Quesadilla
An elevated take on our poolside favorite — give decadent Maine lobster the Tex-Mex treatment (and don’t skimp on the queso mixto)
RECIPE FROM: La Piscina at Austin Proper Hotel
Two 10-inch flour tortillas
1.5 cups queso mixto (see below)
3oz cooked, diced lobster meat
.5 cup pico de gallo (see recipe below)
.5 cup pineapple pico de gallo (see recipe below)
Chipotle aioli (see recipe below)
Cooked Lobster: steam a 1.5 pound of Maine lobster for 10 minutes and shock in ice water. Crack shells and remove meat, dice, and reserve.
Queso Mixto: Three parts grated Monterrey Jack, one part grated cotija cheese
Pico de Gallo: Mix 2 cups diced tomato, 1 cup diced white onion, 1/2 cup diced jalapeño, and 1/4 cup chopped cilantro. Season with salt, pepper, and lime juice to taste.
Pineapple Pico de Gallo: Dice 2 cups pineapple, 1/4 cup red onion, 1/4 cup jalapeño, and 1/4 cup cilantro and mix in a medium bowl. Add salt, pepper and lime juice to taste.
Chipotle Aioli: Combine 3 egg yolks, 2 garlic cloves, 2 cups canola oil, 1/2 cup lime juice, 1 seven ounce can of chipotle peppers, 1 tsp salt, and a pinch of pepper in a food processor and mix for 2-3 minutes. Slowly add in oil to emulsify. Adjust seasoning with salt, pepper and lime juice.
Place the tortillas side by side on the griddle. Layer half the cheese on one side with the lobster meat, pico de gallo, salt and pepper. On the other tortilla, add the remaining cheese. Let cook for 2 minutes until melted and put the cheesy sides together. Let cook an additional 2 minutes per side to make nice and golden crispy. Cut into quarters, dress with chipotle aioli, and put pineapple pico in the middle. Garnish with lime wedge and cilantro sprig.