There may be 250 ways to make a lobster quesadilla, but the one sitting on the table in front of me is perfect. Maybe the transient quality of the dish lends it poignancy -- Florida lobster season lasts only a few months, so these big, buttery chunks of meat nestled inside a delicately puffed flour tortilla are not an everyday event. And worse, the creator hasn't decided whether to put it on the menu next week. The melted jack cheese, the scattering of black beans, the heady risotto, and the pool of brown lobster sauce with hints of wine and sherry are romantic and a little bit sad in the way of all... More >>>