Best Lobster Enchiladas Wwhite Wine Sauce Recipes

VELOUTE (USED FOR "LOBSTER ENCHILADAS W/WHITE WINE SAUCE")

Steps:

• ---------BasicRoux-----------.
• Heat the clarified butter or oil in a pan over moderate heat.
• Add the flour all at once.
• Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes.
• ---------WhiteMirepoix--------.
• Cut the vegetables into an appropriate size, based on the cooking time of the dish.
• Add mirepoix to the recipe as directed.
• -----------Sachetd'Espices----------.
• Place all ingredients on a piece of cheesecloth approximately 4 inches square.
• Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle.
• A standard sachet d'epices, French for"bag of spices," as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation.
• ----------Veloute-----------.
• Thicken your stock with just enough roux for the proper texture.

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.

SCALLOP AND LOBSTER ENCHILADA

Steps:

• In a large saute pan on high heat add half of the oil. When hot, saute diced scallops just until they begin to turn white and lose their translucence. Add the onions and cook for 2 minutes. Remove from the heat. Saute the mushrooms in a separate saute pan with rest of oil until they give off their water and begin to brown. Season with salt. Combine into first pan and add garlic, lobster, red pepper, jalapeno, habanero sauce, and spinach and saute until vegetables soften and spinach wilts. When all are incorporated remove from the heat and blend in the cheese. Cool on sheet pan. When set; roll in tortillas, sealing ends with egg yolk. Wrap each in plastic. Refrigerate.
• Salsa:
• Preheat the oven to 400 degrees F.
• In a large mixing bowl, blend all diced ingredients with cilantro, orange juice, and pinch of salt. Refrigerate for at least 1 hour for flavors to marry. Brown enchiladas in pan or griddle. Heat through in oven. Cut on bias into 4 pieces. Garnish with cilantro and serve with salsa.

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.