Best Lobster And Brie Enchiladas Recipes

LOBSTER ENCHILADAS W/WHITE WINE SAUCE

Steps:

• Saute the lobster shells and onions in butter, then add garlic, paprika, and tomato paste.
• Cook out for a few minutes.
• Add the brandy and deglaze.
• Let the brandy reduce until dry.
• Now add the veloute, and simmer for 45 minutes.
• Strain sauce through a cheesecloth.
• Return the sauce to a simmer and add the heavy cream.
• Dice the lobster meat, saute, and add to the sauce, simmering gently for 5 minutes.
• Strain and reserve.
• Adjust the seasoning to taste with salt, pepper, Old Bay Seasoning, Backdraft and Worcestershire sauce.
• Add the white wine immediately before serving.
• Preheat oven to 375F degrees.
• Soften the tortillas (see TIP below) and roll tortilla into enchiladas, filling each with about 3 tablespoons Lobster and Brie mixture.
• Bake enchiladas for 8-10 minutes until cooked, but not crisped.
• Remove and serve two per person, covering each portion with plenty of sauce.
• TIP: To soften the tortillas, run them, one at a time, under running water.
• Shake off excess water, and then place in a hot non-stick frying pan over medium heat.
• In about 15 seconds, steam will begin to escape; flip the tortilla and heat the over side.
• Roll immediately.
• To soften in the microwave, wrap 5-10 tortillas in plastic bag, and sprinkle with 1/4 teaspoon of water.
• Heat for up 45-60 seconds.
• Roll immediately.

LOBSTER-TOASTED GARLIC QUESADILLAS WITH BRIE CHEESE 2

Steps:

• Heat a grill over high heat.
• Heat a tablespoon of oil in a small saute pan over medium heat. Add the garlic and cook until lightly toasted.
• Place 8 of the tortillas on a work surface and divide the cheese, lobster and garlic among the tortillas. Season with salt and pepper. Place the remaining tortillas on top of the filling. Brush the tops of the tortillas with oil, and then place the quesadillas on the grill, oiled-side down. Grill until golden brown, 2 to 3 minutes. Carefully flip the quesadillas over and grill until the cheese has melted, 2 to 3 minutes longer.
• Remove from the grill and cut each quesadilla into sixths. Top each wedge with a spoonful of Yellow Tomato-Tarragon Relish, a drizzle of Avocado Crema and serve.
• Combine the tomatoes, chile, onions, oil, vinegar and tarragon in a medium bowl. Season with salt and pepper.
• Halve and pit the avocados. Scoop the flesh into the bowl of a food processor. Add the crema and puree until smooth. Season with salt and pepper.

CHI CHI'S SEAFOOD ENCHILADAS

Steps:

• FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
• Add flour.
• Cook and stir for 5 minutes(should have a nutty aroma).
• Add 1/2 tsp white pepper.
• Stir in 2 tbsps lobster base and cook for an additional minute.
• Add milk & wine.
• Add 2 oz. of the cheese.
• Continue to cook until thickened.
• FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
• Combine with shrimp in a medium size bowl.
• Add 1.5 cups of cold sauce.
• Mix well.
• FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
• Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
• Place flap of the tortilla over the crab mix and roll.
• Place flap side down onto a plate or in your baking dish.
• Ladle warm sauce over the enchiladas.
• Top with remaining monterey jack cheese.
• Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
• Watch and do not allow to burn (brown spots).
• Sprinkle with paprika.

LOBSTER ENCHILADAS WITH ROASTED POBLANO SAUCE

Steps:

• For the pico de gallo: Mix jalapenos, tomatoes and onions in a bowl. Stir in lime juice and cilantro. Chill for 30 minutes.
• For the roasted poblano sauce: Roast poblanos on a char-broiler until skin is black on all sides. Transfer to a pan and cover with plastic wrap for 15 minutes to further sweat the poblanos. Under running water, peel and clean poblanos and remove all seeds and stems.
• Saute onion in 2 ounces butter until it starts to caramelize, about 3 minutes. Add garlic and cook for 2 to 3 more minutes. Add a cup of chicken stock to cool. Remove mixture to a blender and puree, then transfer to a saucepot. Add poblanos to blender in batches and puree, adding more chicken stock as needed to loosen, then combine with ingredients in the pot. Add cilantro, cumin, taco seasoning, salt and pepper to pot and bring to boil. Simmer for 10 to 15 minutes. Make a roux by adding flour to remaining 1/2 cup butter in a saute pan and cooking slowly to a golden hue, about 10 minutes. Thicken sauce to desired thickness by adding roux to pot.
• For the enchiladas: Preheat oven to 420 degrees F.
• Cut lobster into medium bite-sized pieces and par-cook in white wine in a pan 1 to 2 minutes. Drain and divide into 3 portions. Cover a sizzle plate with 1 cup poblano sauce (save remainder for another use). Place corn tortillas on a hot grill or saute pan and warm about 10 seconds per side to soften, then remove. Form tortillas into 3 enchiladas with lobster and some shredded cheese. Place on sizzle plate and top with more cheese and 1/4 cup tomatoes. Bake, 5 minutes. Transfer enchiladas to a plate with a spatula, then push cooked sauce on top of enchiladas. Add a ramekin of pico de gallo on the side (save remainder for another use), a lemon wedge and a sprig of cilantro and serve.

LOBSTER ENCHILADAS WITH SPICY ZUCCHINI SAUCE

Steps:

• Bring a large pot of water to a boil.
• In a saute pan over medium heat, add 3 tablespoons olive oil and saute the zucchini, jalapenos, garlic and onions until they begin to caramelize, about 5 minutes. Then add the vegetable stock and lower the heat. Season the mixture with salt and pepper and simmer 20 minutes. Puree in a blender and adjust seasoning, if necessary. (See Cook's Note.) Hold warm over low heat.
• Salt the boiling water generously and blanch the Swiss chard leaves just until limp, 2 to 3 minutes. Remove and drain.
• In a saute pan over medium-high heat, add the remaining 2 tablespoons olive oil, the coriander, cumin and onion powder. Cook until fragrant, about 20 seconds. Then add the lobster, lime juice and season with salt and pepper. Cook another 30 seconds to 1 minute, just so the flavors combine. Be careful not to overcook the lobster.
• To assemble, place a spoonful of lobster in each blanched Swiss chard leaf and roll up like an enchilada. Then pour the sauce over the top and garnish with the feta cheese.

LOBSTER-TOASTED GARLIC QUESADILLAS WITH BRIE CHEESE

Steps:

• Preheat grill to high. Brush the cut side of the lobster with oil and season with salt and pepper. Place the lobster on the grill, shell side down, and grill until lightly golden brown and just cooked through. Remove the meat from the lobster and coarsely chop.
• Heat a tablespoon of oil in a small saute pan on the grates of the grill. Add the garlic and cook until lightly toasted. Place 4 tortillas on a work surface and divide the half of the cheese, lobster, and garlic among the tortillas. Season with salt and pepper, to taste.
• Place another tortilla on top and then divide the remaining cheese, lobster, and garlic over top. Place the remaining tortillas on top to make 2-layer quesadillas. Brush tops of the tortillas with oil and then place the quesadillas on the grill, oiled side down. Grill until golden brown, about 2 to 3 minutes. Carefully flip the quesadillas over, close the cover of the grill, and grill until the cheese has melted, about 2 to 3 minutes longer. Remove from the grill, cut each quesadilla into quarters, and serve with the various toppings.
• Combine all ingredients in a medium bowl. Season with salt and pepper, to taste.
• Place ancho chiles in a medium bowl, cover with boiling water, and let sit at room temperature for 1 hour. Remove from soaking liquid, coarsely chop, and place in a blender with the garlic, 1/4 to 1/2 cup of the soaking liquid, 2 to 3 tablespoons canola oil, and the pine nuts; blend until smooth. Pour the mixture into a medium bowl.
• Preheat grill to high. Brush peppers with oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove, place in a bowl, cover with plastic wrap, and let steam 15 minutes. Remove skin and cut into julienne strips. Transfer the peppers to the bowl with the ancho puree and add the vinegar. Chop the cilantro, add it to the salsa, and season with salt and pepper, to taste.
• Preheat grill to high. Brush serranos and green onions with oil and season with salt and pepper. Grill until charred on all sides. Remove from the grill and finely chop.
• Place avocado in a medium bowl. Add the grilled serranos, green onions, lime juice, and 3 tablespoons oil and stir gently until combined. Season with salt and pepper, to taste.

LOBSTER, CREOLE STYLE: ENCHILADO DE LANGOSTA

Steps:

• Saute onions, peppers, and garlic in olive oil for approximately 4 minutes. Deglaze with the Sherry.
• Add tomatoes, tomato paste, and bay leaf, and cook for 5 minutes. Add roasted peppers, ancho chile, Worcestershire, cilantro, and lobster, and cook for 6 minutes. Serve in a shallow bowl.