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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

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.

Rating  0.00/5


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

  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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.