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