Guest-Worthy Recipe

Julie Lightbourn

Chef Julie Lightbourn

Chef Julie Lightbourn, Head Chef of Sip Sip at The Cove Atlantis

INSTAGRAM: @SipSipBahamas

CHEF LIGHTBOURN’S GUEST-WORTHY RECIPE:

Decadent Lobster Quesadilla

WHY?

Atlantis has embarked on a new chapter tied to a meaningful connection with the ocean, Bahamian culture, and the spirit of the property’s more than 7500 employees.

Atlantis celebrates the opening of Sip Sip at The Cove, the first outpost from the Harbour Island flagship location. What better way to dive headfirst into spring than with the “tru tru” flavor of authentic “Caribterranean” cuisine?

INGREDIENTS:

For the quesadilla:
1 c grated Monterey jack cheese
1 c grated provolone cheese
3 scallions, thinly cut on a diagonal, divided
Two 10-inch flour tortillas
2 Tbsp olive oil
1 Tbsp chili powder
1 c cooked lobster meat, in chunks

 

For the chipotle-lime crema:
1/4 c sour cream
1/2 lime, zested and juiced
1 tsp canned sauce of chipotles en adobo

For the salsa:
1½ Tbsp diced red bell pepper
1½ Tbsp diced yellow bell pepper
1½ Tbsp diced green bell pepper
1½ Tbsp diced apple
1½ Tbsp diced jalapeño
1½ Tbsp pomegranate seeds
1/2 lime, juiced
Kosher salt, to taste

RECIPE:

For the quesadilla:

Mix cheeses together in a bowl with half of the scallions.
Brush one side of both tortillas with olive oil and sprinkle with chili powder.
Flip one tortilla over and cover un-oiled side with cheese and scallion mixture.
Generously dot chunks of lobster all over the cheese-scallion mixture.
Place the second tortilla on top of lobster–cheese topping, oiled side up. Set quesadilla aside.

For the chipotle-lime crema:
In a small bowl, combine all ingredients and stir well to combine. Set aside.

For the salsa:
In a small bowl, combine the peppers, apple, jalapeño, and pomegranate seeds.
Drizzle with the lime juice and stir well to combine.
Season with salt to taste and set aside.

To serve:
Heat a griddle or frying pan over medium heat.
Slide lobster quesadilla on to hot surface and toast, turning down the heat so as not to over-brown, peeking under the top tortilla to ensure cheese is melting.
When the bottom tortilla is well browned, flip quesadilla and repeat browning process on the other side.
Once cheese is melted and the bottom tortilla is browned, remove from the pan and cut into eight slices.
Drizzle with chipotle-lime crema, garnish with salsa and remaining scallions, and serve.