Best 2 Lobster Enchiladas Recipes
Indulge in a culinary journey with our Lobster Enchiladas, a tantalizing fusion of succulent lobster, aromatic spices, and a medley of fresh ingredients. Discover a symphony of flavors as the delicate lobster meat mingles with the earthy notes of roasted poblano peppers, the tangy zest of tomatillo salsa, and the rich creaminess of a homemade lobster sauce. Each enchilada is a masterpiece, enveloped in a warm tortilla and topped with melted cheese, creating a delightful textural contrast. Elevate your culinary skills with our Lobster Enchiladas recipe, presented in three enticing variations: the classic Lobster Enchiladas, the Poblano Lobster Enchiladas with roasted poblano peppers, and the Tomatillo Lobster Enchiladas with a tangy tomatillo salsa. Embark on a culinary adventure and savor the exceptional taste of lobster, artfully interwoven with a symphony of flavors and textures.
Let's cook with our recipes!
VELOUTE (USED FOR "LOBSTER ENCHILADAS W/WHITE WINE SAUCE")
This sauce, used to prepare numerous white sauces, has a name that translates from French as "velvety, soft, and smooth to the palette". A truly excellent veloute should meet several criteria. The flavor of a veloute should reflect the stock used in its preparation: white veal, which will be nearly neutral in flavor: chicken: or fish. It is thickened with an appropriate amount of roux.
Provided by Chef Luis Aguilar
Categories Crab
Time 2h15m
Yield 1 gallon
Number Of Ingredients 18
Steps:
- ---------BasicRoux-----------.
- Heat the clarified butter or oil in a pan over moderate heat.
- Add the flour all at once.
- Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes.
- ---------WhiteMirepoix--------.
- Cut the vegetables into an appropriate size, based on the cooking time of the dish.
- Add mirepoix to the recipe as directed.
- -----------Sachetd'Espices----------.
- Place all ingredients on a piece of cheesecloth approximately 4 inches square.
- Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle.
- A standard sachet d'epices, French for"bag of spices," as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation.
- ----------Veloute-----------.
- Thicken your stock with just enough roux for the proper texture.
LOBSTER ENCHILADAS
Steps:
- In a large, heavy skillet over medium-high heat, heat the oil until hot. Add the shallots, garlic and jalapeno puree. Cook briefly, stirring constantly, until softened, 2 to 3 minutes. Add chicken stock and cook until reduced by half. Add the cream and continue cooking until reduced by half, stirring occasionally. Stir in lobster, 1 1/2 cups cheese, smoked bell pepper, tomato, cilantro, lime juice and marjoram. Do not boil or the mixture will separate. Set aside to keep warm. Spoon about 1/4 cup filling into each softened tortilla. Roll into a cylinder, and place the filled tortillas seam side down in an ovenproof casserole. Pour remaining sauce over the enchiladas. Sprinkle with the remaining cheese. Preheat broiler. Place the casserole in the oven and broil just until cheese melts, about 2 to 3 minutes. Serve topped with fresh tomato salsa. Note: The flavor of smoked red bell pepper in the sauce is a signature at Georgia Grille, where Hilliard says several are smoked at once in a large commercial smoker with hickory. You can create a similar taste at home with a stovetop smoker, which will take about 15 minutes; or on a grill or outdoor smoker, using hickory. An alternative is to omit the jalapeno puree and the smoked pepper and substitute about 1/2 chipotle pepper in adobo sauce, pureed.
Tips:
- Use fresh lobster meat. Fresh lobster meat has a sweeter, more delicate flavor than frozen lobster meat. If you can't find fresh lobster meat, frozen lobster meat will work in a pinch.
- Cook the lobster meat properly. Lobster meat is best cooked quickly over high heat. This will help to preserve its flavor and texture.
- Use high-quality tortillas. Fresh, high-quality tortillas will make a big difference in the flavor of your enchiladas. You can use corn or flour tortillas, depending on your preference.
- Don't overfill the tortillas. If you overfill the tortillas, they will be difficult to roll and they will fall apart when you bake them.
- Use a flavorful sauce. The sauce is what really brings enchiladas together. Be sure to use a sauce that is flavorful and has a good balance of spices.
- Bake the enchiladas until they are golden brown and bubbly. This will help to ensure that the enchiladas are cooked through and that the cheese is melted and gooey.
- Serve the enchiladas with your favorite toppings. Some popular toppings for lobster enchiladas include sour cream, salsa, guacamole, and pico de gallo.
Conclusion:
Lobster enchiladas are a delicious and impressive dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a special meal to make, give lobster enchiladas a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
