Heat large non-stick skillet to medium-high heat on stove top. When pan is hot, brush lightly with butter or olive oil and allow to sizzle. Gently, place tortilla in skillet and place both cheeses on top of tortilla and allow to melt. When cheese melts remove tortilla from pan and set aside.
Heat separate skillet to high heat and start by removing lobster meat from shells. Butterfly tails until they open completely and sprinkle generously with blackening seasoning. Brush butter on bottom of hot pan and place lobster seasoned side down in pan. Allow to cook through on one side. Next, flip lobster and add onions, and peppers to the pan. Allow to cook in the pan for 2 minutes, then add white wine and lime juice to deglaze. When cooked, remove lobster and set aside to cool slightly before slicing. Continue to cook vegetables for another 1-2 minutes or until cooked, but still crispy. Slice lobster into thick pieces and fan across middle of tortilla. Pour vegetable mixture over lobster and fold tortilla in half. Place on cutting board and cut into 4 pieces.
 
Serving ideas: For a quick and easy garnish, use 1/4 head of sliced iceberg lettuce mixed with sliced Red Cabbage. You can substitute shrimp or crab meat for lobster.
 
FRESH MANGO SALSA
4 Servings
2 Each Ripe Mango, diced small
1/4 Cup Red Bell Pepper, diced small
2 Teaspoons Jalapeno Pepper, seeded and diced fine.
1/4 Cup Fresh tomato, seeded, diced small.
4 Tablespoons Red Onion, diced small
4 Tablespoons Fresh Cilantro, chopped
2 Tablespoons Fresh Lime Juice
1/2 Teaspoon Kosher Salt
1/8 Teaspoon Ground Black Pepper
Pinch Granulated Sugar

Dice ingredients ahead of time and mix approximately 5 minutes before serving. You can substitute papaya, apple or pineapple for mango.
 
CAYMAN ROCK SHRIMP FRITTERS
4 Servings
8 Ounces Rock Shrimp, peeled and deveined
1 Cup all purpose flour, sifted
1 Teaspoon Granulated Sugar
2 Teaspoons Baking Powder
1 Egg, beaten
12 tablespoons Buttermilk or Milk
1 Fresh Jalapeno, seeded and minced
1/2 Cup Green Onion, angle cut thinly
1/2 Cup Red Bell Pepper, diced
1/4 Cup Fresh Celery, diced
1 Fresh Garlic Clove, minced
1/4 Teaspoon Kosher Salt
1/8 Teaspoon Cracked Black Pepper

Start by chopping shrimp into small pieces. You don't want a mince, but a rough chop. Combine the flour, sugar, baking powder, and egg in a large bowl and beat well, adding buttermilk as necessary. The mixture should be consistency of a muffin batter. Stir in the shrimp, vegetables salt and pepper. Keep chilled. Using a large spoon or an ice cream scoop drop 1-inch ball of batter into 350 degree oil (medium high heat). Turn occasionally to prevent one sided cooking. When golden brown, use a slotted spoon to transfer to clean paper towels to drain.