Heat a grill over high heat.
Heat a tablespoon of oil in a small saute pan over medium heat. Add the garlic and cook until lightly toasted.
Place 8 of the tortillas on a work surface and divide the cheese, lobster and garlic among the tortillas. Season with salt and pepper. Place the remaining tortillas on top of the filling. Brush the tops of the tortillas with oil, and then place the quesadillas on the grill, oiled-side down. Grill until golden brown, 2 to 3 minutes. Carefully flip the quesadillas over and grill until the cheese
has melted, 2 to 3 minutes longer.
Remove from the grill
and cut each quesadilla
into sixths. Top each wedge with a spoonful of Yellow Tomato-Tarragon Relish, a drizzle
of Avocado Crema