Creamy and Luscious Lobster Enchilada
NOW, I have taken a concept from below the Rio Grande and have fused it with the Northeast. I have no idea why Fusion cooking doesn't involve us up here in New England more often, but maybe this will tempt those celebrity chefs. If not, I hope it tempts you.
For 6 Serving(s)
- Jalapeno Cream Sauce, recipe below
- 2 cup(s) chopped, cooked lobster meat
- 3 cup(s) shredded Monterey Jack cheese, divided
- 1 tomato, seeded and diced
- 1 small green bell pepper, diced small
- 2 cup(s) whole kernel corn
- 1 tablespoon(s) lemon juice
- 2 teaspoon(s) chopped, fresh cilantro
- 1/4 teaspoon(s) marjoram
- 6 (8-inch) tortillas
Creamy and Luscious Lobster Enchilada Directions
- Make Jalapeno Cream Sauce. Stir lobster, half the cheese, tomato, bell pepper, corn, lemon juice, cilantro and marjoram into warm Lemon-Jalapeno Sauce: set aside.
- Preheat broiler and position rack at least 3 inches from heat source. Fill each tortilla with an even amount of the lobster mixture, roll and place in a broiler pan seam-side down. Repeat with all tortilla shells.
- Evenly spread remaining cheese over the tops of the rolled up tortillas and broil 2-3 minutes, or until the cheese is melted and the exposed tortillas are crispy. Remove and enjoy hot.
- Jalapeno Cream Sauce:
2 teaspoons oil
1 teaspoon minced garlic in oil
1 tablespoon chopped jalapeno pepper
2 tablespoons thinly sliced green onions
3 cups vegetable broth
2 cups heavy cream
- In a large skillet, or deep saucepan, add oil, garlic, jalapeno and green onions and cook over medium heat 2 minutes. Increase temperature to medium-high. Add vegetable broth and continue cooking until broth is reduced by half, about 8-10 minutes. Add cream and reduce to half once again, about 5-6 minutes. Remove from heat.