Makes 4 (6-inch) Quesadillas.
4 (5-ounce) lobster tails (approximately 10 ounces actual lobster meat)
2 tablespoons neutral-flavored oil, (i.e. grapeseed or canola oil), plus extra for sautÃ©ing quesadillas
3/4 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 clove garlic, passed through a garlic press
3 tablespoons freshly squeezed lime juice
1/3 teaspoon fine sea salt
8 (6-inch) flour tortillas
4 tablespoons chopped cilantro
2 medium avocados, peeled and diced
1/2 cup grated Monterey Jack cheese
1/2 cup grated sharp cheddar cheese
Using a pair of kitchen shears, cut through the underside of lobster shell and remove lobster meat from shell. Reserve shells for lobster stock or another use. Dice lobster meat into 1/2-inch chunks.
Place lobster chunks in mixing bowl. Add 2 tablespoons oil, cumin, chili powder, cayenne pepper, garlic, lime juice and salt. Toss gently to combine ingredients and coat lobster thoroughly; marinate 15 minutes.
Heat a medium non-stick sautÃ© pan over medium-high heat. Add marinated lobster and sautÃ© until just cooked through, about 3 to 4 minutes. Remove from heat.
Place one tortilla on a work surface and layer with one fourth of the lobster, cilantro, avocado and cheeses. Cover with second tortilla.
Heat a non-stick sautÃ© pan or griddle with 2 tablespoons oil. Place filled tortilla in pan, cook on medium-low heat until golden brown, about 2 to 3 minutes on each side. Remove from skillet and cut into wedges. Continue process with remaining ingredients, wiping out pan and adding oil between each quesadilla. Serve hot.
Make It Ahead: Recipe may be completed through Step 3 up to 1 day in advance.