Maine Lobster and Mango Quesadilla with Tomatillo Salsa

Ingredients

• 2 oranges, cut into suprêmes
• 1 cup jícama bâtonnets
• 1 Tablespoon cilantro, chopped
• 1-1/2 pounds ripe tomatoes, medium-large
• 1-1/2 Tablespoons vegetable oil
• 1 white onion, small, thinly sliced
• 1 serrano chile, chopped
• 3 Tablespoons lime juice, more to taste
• 2 Tablespoons cilantro, chopped
• 1/2 teaspoon salt
• 1 cup cilantro leaves, loosely packed
• 1/2 cup butter at room temperature
• 1 Tablespoon lemon juice
• 1 teaspoon lemon zest, finely chopped
• 2 cloves garlic, minced
• 2 jalapeño peppers, roasted, peeled, seeded, and diced
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups Teleme cheese
• 2 cups jack cheese, grated
• 1/2 cup green onion, finely chopped
• 2 Tablespoons cilantro
• 6 quarts water
• 1 Tablespoon salt
• 4 Maine lobsters, 1-pound each (ORDER)
• 8 flour tortillas