2, CUT INTO SUPRÊMES
1 TABLESPOON, CHOPPED
1-1/2 POUNDS, MEDIUM-LARGE
1 SMALL, THINLY SLICED
2 TABLESPOONS, CHOPPED
3 TABLESPOONS, MORE TO TASTE
1 CUP, LOOSELY PACKED
1 TEASPOON, FINELY CHOPPED
2 CLOVES, MINCED
2, ROASTED, PEELED, SEEDED, AND DICED
1/2 CUP AT ROOM TEMPERATURE
4, 1-POUND EACH
2 CUPS, GRATED
1/2 CUP, FINELY CHOPPED
Step 1: For the grilled mangoes
Preheat the grill to high. Peel and slice mango into disks; cut the remaining mango and chop finely. Grill each mango slice with a little salt until you have nice marks, about 3 minutes per side. Remove, cool, and cut into dice.
Step 2: For the cilantro butter
Combine the cilantro, butter, lemon juice, lemon zest, minced garlic, and roasted jalapenos in a Cuisinart and process until combined. Add the salt and pepper and pure again until very smooth. Keep at room temperature while preparing the quesadillas.
Step 3: For the roasted tomato-serrano salsa
Roasting the tomatoes on a griddle: Line a griddle or heavy skillet with aluminum foil and heat over medium heat. Lay the tomatoes on the foil and roast, turning several times, until blistered, blackened, and softened, about 10 minutes.
Step 4: Roasting the tomatoes in a broiler
Lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler. Roast until blistered and blackened on one side. Flip the tomatoes and roast the other side. Cool and peel, collecting any juices with the tomatoes. Coarsely purée tomatoes and juices in a food processor or blender.
In a medium-size saucepan, heat the oil over medium heat. Add the onion and fry until deep golden, about 8 minutes. Add the tomatoes and chopped chile and simmer 15 minutes or so, stirring often, until reduced but not dry. Season to taste with lime juice, cilantro, and salt.
Step 6: For the quesadillas
Spread a little of the cilantro butter on each side of two tortillas. Sprinkle a few mango pieces on one tortilla, some of the cooked lobster, and little jack cheese, and the chopped green onion. Top with the other tortilla and cook in an oiled pan on each side for about 3 minutes.
Remove and cut into quarters. Serve with the salsa verde, and a sprig of cilantro