Lobster Quesadilla with Tropical Fruit Salsa

Ingredients

• 0.3 teaspoon cayenne pepper 
• 4 ounces ghee 
• 12 6-inch flour tortillas 
• 1 cup green onion sliced for garnish
• 1.5 cups bell pepper diced green
• 1 teaspoon ground cumin 
• 4 ounces jalapeños chopped to taste
• 6 servings kosher salt 
• 12 ounces live maine lobsters fresh cooked roughly chopped
• 3 cups monterrey jack cheese shredded
• 1 tablespoon olive oil 
• 6  pineapple tops for garnish
• 1 cup onion diced red
• 1.5 cups pepper diced red for garnish
• 8 tablespoons cup heavy whipping cream sour for garnish

Equipment

• bowl
• frying pan
• grill

Directions

1. In a large skillet, heat the oil over medium-high heat.
2. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes.
3. Remove from the heat and cool.
4. In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
5. Heat a grill or large skillet over medium heat and film the bottom with some of the butter.
6. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas.
7. Cut quesadillas into wedges.
8. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top.
9. Serve immediately with Tropical Fruit Salsa.
10. cup diced mango
11. cup diced papaya
12. cup diced pineapple
13. tablespoons chopped cilantro leaves
14. /4 cup diced red onion
15. /4 cup diced red pepper
16. /4 cup honey
17. tablespoons lime juice
18. In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.