Grilled Garlic Butter Lobster & Shrimp Quesadillas

If you love a crispy quesadilla loaded with seafood and plenty of melted cheese, this lobster and shrimp combination is hard to resist. Garlic butter brushed over the tortillas before grilling makes them especially flavorful, with a golden, crisp exterior giving way to a rich, cheesy seafood filling.

Why You’ll Love This Recipe

• Lobster and shrimp together. Two seafood favorites packed into one crispy, cheesy quesadilla.
• That garlic butter finish. Brushed on before and after grilling for maximum flavor.
• Grilled for extra flavor. Those char marks and smoky grill flavor take these quesadillas to another level.
• Ready in 27 minutes. A quick, impressive dinner or appetizer.

Ingredients

For the Seafood Filling

• ½ lb large raw shrimp, peeled, deveined, and chopped
• 2 cooked lobster tails, or 8 oz lump crab meat, chopped into bite-sized chunks
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 2 cloves garlic, minced
• 1 tbsp fresh lime juice

For the Quesadillas and Garlic Butter

• 4 large 10-inch flour tortillas
• 2 cups shredded pepper jack cheese
• 1 cup shredded mozzarella or Monterey Jack cheese
• 4 tbsp unsalted butter, melted
• 2 cloves garlic, finely grated
• 1 tbsp fresh cilantro, chopped
• Fresh guacamole, pico de gallo, and sour cream, for serving

How to Make Grilled Garlic Butter Lobster & Shrimp Quesadillas

1. Cook the Cajun shrimp. Heat the olive oil in a skillet over medium-high heat. Add the minced garlic, chopped shrimp, and Cajun seasoning. Cook for about 2 minutes until the shrimp are pink and cooked through.

2. Add the lobster. Stir in the chopped lobster and fresh lime juice. Cook for about 30 seconds, just long enough to coat the lobster and shrimp in the flavorful pan juices. Remove from the heat.

3. Make the garlic butter. Combine the melted butter, finely grated garlic, and chopped cilantro in a small bowl.

4. Assemble the quesadillas. Lay the flour tortillas flat. Cover half of each tortilla with pepper jack cheese, followed by the warm lobster and shrimp filling. Sprinkle mozzarella or Monterey Jack over the seafood, then fold each tortilla in half.

5. Heat the grill. Preheat an outdoor grill or stovetop grill pan to medium heat, about 375°F. Lightly oil the grill grates.

6. Grill until crispy. Brush the outside of each quesadilla with garlic butter. Grill for 3 to 4 minutes per side until the tortillas are golden and crisp with visible grill marks and the cheese is completely melted.

7. Finish and serve. Transfer the grilled seafood quesadillas to a cutting board and brush with the remaining garlic butter. Slice into wedges and serve hot with guacamole, pico de gallo, and sour cream.

Tips for the Best Lobster & Shrimp Quesadillas

• Don’t overcook the shrimp. About 2 minutes is enough; they’ll finish warming through when grilled inside the quesadilla.
• Layer the cheese on both sides of the filling. This helps hold everything together and creates that gooey, melty texture throughout.
• Brush generously with garlic butter. This is what gives the tortillas their golden, crisp exterior and rich flavor.
• Watch the heat while grilling. Medium heat allows the cheese to melt fully before the tortilla burns.

What to Serve with Lobster & Shrimp Quesadillas

Guacamole, pico de gallo, and sour cream are the classic pairings here, adding freshness and creaminess alongside the rich, cheesy quesadillas.

Frequently Asked Questions