Lobster Enchilada
Source of Recipe
Isabela on Grandview
Recipe Introduction
Lobster claw and knuckle meat is less expensive than the tail meat. Look for it at seafood shops, . The chipotle peppers, which come in a can, and Chihuahua cheese are available at food specialty shops.
List of Ingredients
# For the lobster filling: 8 ounces lobster claw and knuckle meat, cooked and chopped
# 2 ounces (1/4 cup) tomato sauce
# 1 ounce (2 tablespoons) chipotle adobe peppers
# 2 ounces (1/4 cup) creme fraiche or heavy cream, more for garnish
# Juice of 1 lime
# 2 ounces (4 tablespoons) butter, softened
For the chile sauce:
# 4 ounces ( 1/2 cup) tomato sauce
# 1 ounce (2 tablespoons) chipotle adobe peppers
# 2 ounces ({1/4 cup) veal stock
For assembly:
# 4 corn tortillas
# 4 ounces Chihuahua cheese, shredded
# 3 premium caviars, such as American sturgeon, salmon roe and flying fish roe (optional, for garnish)Recipe
To make the filling: Combine all ingredients well.
To make the chile sauce: Combine all ingredients and heat until warm.
Heat the oven to 400 degrees.
To assemble: Dip the tortillas in the chile sauce (reserve some of the sauce for the assembly and garnish). Divide the filling evenly among the tortillas and roll them up.
"Paint" 4 ovenproof serving dishes with chile sauce, and place the filled tortillas seam-side down on the sauce. Sprinkle with additional Chihuahua cheese. Bake for 10 minutes.
Top with the reserved chile sauce, some creme fraiche and, if desired, the caviars.
Makes 4 servings.
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