Ingredients

• 2 pounds thawed frozen or fresh cooked lobster meat
• 10 (8-inch) flour tortillas
• 2 pounds cream cheese
• 1 pound Cheddar, shredded
• 1 bunch scallions, chopped
• 1 roasted red onion, chopped
• 3 roasted plum tomatoes, chopped
• 4 tablespoons Sriracha (Thai hot sauce, available at most markets)
• 1 lime, juiced
• 2 tablespoons canola or olive oil

Instructions

1. Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.
2. Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.
3. In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.