Creamy and tangy, lobster stars in enchilada

By Jim Bailey

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


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

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