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.
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Sari Almai
[email protected]These enchiladas were delicious! The lobster was tender and the sauce was flavorful. I would definitely make them again.
Wendy jimenez
[email protected]I've made these enchiladas several times and they're always a hit. The lobster is always tender and succulent, and the enchiladas are cheesy and delicious. The sauce is also very flavorful. I would definitely recommend this recipe.
Richard Hamrick
[email protected]These enchiladas were a bit time-consuming to make, but they were worth it. The lobster was tender and flavorful, and the enchiladas were cheesy and delicious. The sauce was also very good. I would definitely recommend this recipe for a special occas
Leland Williams
[email protected]I'm not a big fan of lobster, but these enchiladas were amazing. The lobster was tender and succulent, and the enchiladas were cheesy and delicious. The sauce was also very flavorful. I would definitely recommend this recipe.
Jhoel Fernando Chambi Martinez
[email protected]These enchiladas were easy to make and turned out great! I used frozen lobster meat and it worked perfectly. The enchiladas were flavorful and the sauce was delicious. I served them with sour cream, guacamole, and salsa and they were a hit.
Bones McCoy
[email protected]I made these enchiladas for my family and they loved them. The lobster was cooked perfectly and the enchiladas were cheesy and delicious. The sauce was also very good. I would definitely recommend this recipe.
Urziey soeft Camie bwoy
[email protected]These enchiladas were delicious! The lobster was tender and the sauce was flavorful. I would definitely make them again.
soman Miah
[email protected]I've made these enchiladas several times and they're always a hit. The lobster is always tender and succulent, and the enchiladas are cheesy and delicious. The sauce is also very flavorful. I would definitely recommend this recipe.
Wasim Elham
[email protected]These enchiladas were a bit time-consuming to make, but they were worth it. The lobster was tender and flavorful, and the enchiladas were cheesy and delicious. The sauce was also very good. I would definitely recommend this recipe for a special occas
Rev Tom
[email protected]I made these enchiladas for a special occasion and they were a huge success. The lobster was cooked perfectly and the enchiladas were cheesy and delicious. The sauce was also very flavorful. I would definitely recommend this recipe.
Dennis Miriambi
[email protected]These enchiladas were easy to make and turned out great! I used frozen lobster meat and it worked perfectly. The enchiladas were flavorful and the sauce was delicious. I served them with sour cream, guacamole, and salsa and they were a hit.
Toyosi Timileyin
[email protected]I'm not a big fan of lobster, but these enchiladas changed my mind. The lobster was tender and succulent, and the enchiladas were packed with flavor. I loved the creamy sauce and the crispy tortilla shells. This is a dish that I'll definitely be maki
Hannah Casey
[email protected]These lobster enchiladas were a hit at my dinner party! The combination of lobster, cheese, and spices was divine. The enchiladas were perfectly cooked, with a crispy tortilla shell and a gooey, flavorful filling. I'll definitely be making these agai