• ¼ C. Cuitlacoche
• 3 oz. Lobster Meat
• 3 oz. Rock Shrimp
• 2 Tbsp. Pico De Gallo
• 1 Tsp. Lemon Juice
• 2 Tbsp. Cilantro, Chopped
• 2 oz. Cheddar Cheese, Shredded
• 2 oz. Jack Cheese, Shredded
• 2 Tbsp. Butter
• 1 Ea. 12in Flour Tortilla
• to taste Salt/ Pepper

Start by melting the butter in a small sauté pan, next add the Cuitlacoche, Lobster meat and Rock shrimp, sauté until just translucent.  Add the lemon juice and cilantro and season to taste. Heat the tortilla on a flat surface and add the cheese, Pico De Gallo and Lobster mixture.  Allow the ingredients to melt together and the tortilla to brown; fold over and cut into 4 even slices. 

Compliments of Chef Ben Diaz CEC, McCormick & Schmick's Grille, Anaheim Garden Walk, (714)535-9000

www.chefbendiaz.com