1.
For the jicama salad: combine the oranges,
jicama and cilantro. Season to taste
with lime juice, salt, and pepper.
2. To
make the jalapeño-cilantro butter: lightly chop the cilantro. Combine
with the butter, lemon juice, lemon
zest, garlic, and jalapeños.
Season with salt and pepper.
3. Combine the cheeses, green onion,
and cilantro. Set aside.
4. In
a very large stock pot, over high
heat, bring 6 quarts water to a boil
and add 1 tablespoon salt. Add
the Maine lobsters to the boiling water
and blanch for 2 minutes. Remove
the Maine lobsters; drain and cool. Remove
the claws and pull the meat from
the shell, cut through the head and
tail lengthwise and pull out the
tail meat in 2 whole pieces. Season
the tail and claw meat with salt
and pepper and set aside.
5. Preheat
the grill to medium hot. Rub the
Maine lobster meat with the compound butter;
do not leave too much excess or it
will burn when cooking. Let sit for
30 minutes in refrigerator. When
ready to cook, place the cut sides
of the Maine lobster facing down on the
grill and cook until they are lightly
browned, 2-3 minutes. Turn them
over and cook until the Maine lobster meat is opaque,
about 3 minutes. Slice the Maine lobster
pieces into medallions and keep warm.
6. To
make the quesadilla, brush the outside
of the tortilla with butter. Place
buttered side down on a flat griddle.
Spread ½ cup
of cheese on half the tortilla,
top with the grilled Maine lobster. Fold
empty side on top of the cheese-covered
side and griddle until golden brown.
Flip the quesadilla over and griddle
on the other side. Remove from
heat, let sit 1 minute, then cut
into wedges. Serve with roasted
tomato-serrano salsa and the jicama
salad.
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