Creamy and tangy, lobster stars in enchilada

By Jim Bailey
theyankeechef.blogspot.com

I  have no idea what took me so long to write about lobster this year.Yankee Chef logo I would like to kickstart this crustacean season by giving you a beautifully flavored, cheesy and spicy, crunchy and tangy, creamy and . . . ahhh, enough already. This is a keeper.

Creamy, luscious lobster enchilada

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Luscious lobster in an enchilada

Jalapeno Cream Sauce, recipe below
2 cups chopped lobster meat
3 cups shredded Monterey Jack cheese, divided
1 tomato, seeded and diced
1 small green bell pepper, diced small
2 cups whole kernel corn
1 tablespoon lemon juice
2 teaspoons chopped, fresh cilantro
1/4 teaspoon marjoram
6 (8-inch) tortillas

Make Jalapeno Cream Sauce. Stir lobster, half the cheese, tomato, bell pepper, corn, lemon juice, cilantro and marjoram into warm Lemon-Jalapeno Sauce and 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, then 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 to 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 for 2 minutes. Increase temperature to medium-high. Add vegetable broth and continue cooking until broth is reduced by half, about 8 to 10 minutes. Add cream and reduce to half once again, about 5 to 6 minutes. Remove from heat.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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