LOBSTER ENCHILADAS WITH ROASTED POBLANO SAUCE

Lobster Enchiladas With Roasted Poblano Sauce image

Provided by Food Network

Time 2h40m

Yield 1 serving

Number Of Ingredients 21

Ingredients

2 medium jalapenos, finely diced
2 extra-large tomatoes, finely diced
1 large red onion, finely diced
Juice of 2 medium limes
2 ounces chopped fresh cilantro
15 poblano peppers
1 medium onion, diced
2 ounces plus 1/2 cup unsalted butter
8 cloves garlic, minced
One 48-ounce can chicken stock
4 sprigs fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon taco seasoning
1 teaspoon salt and pepper
1/2 cup all-purpose flour
One 8-ounce spiny Florida lobster tail, shelled
1/2 cup white wine
Three 6-inch corn tortillas
4 ounces shredded Cheddar-jack cheese
3 large tomatoes, diced into 1/2-inch cubes
Lemon wedge and fresh cilantro sprig, for serving

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.