Maine Lobster Enchiladas
When you live in San Diego and want lobster, you get California Spiny Lobsters. You can drive to Puerto Nuevo and get the clawless lobsters split in half, fried, and covered with seasonings. Served with rice, beans, and flour tortillas. I made the trip with some friends as a teenager. Tasty. Now that we live in New Hampshire, we have lobsters on a regular basis throughout the Summer. It’s actually incredibly affordable when they’re in season. Most people don’t do anything more than just boil, crack them open at the dinner table, dip the meat in butter, and eat. There’s really not any real reason to do more than that. Maine lobster is amazing on its own. But, every once in a while it’s nice to spice things up. These are a little spicy, but the cream sauce mellows it out a bit. Use a milder salsa if you’re worried about the kick.
Maine Lobster Enchiladas with Arbol and Tomatillo Salsa Recipe
Ingredients (makes 12 enchiladas)
Poblano Cream Sauce
1 large poblano pepper, stem and seeds removed
1/4 cup milk
2 tbsp butter
1 tbsp flour
1 cup créme fraîche
Steam or Boil lobsters for 15 minutes. Let cool and remove claw, knuckle, and tail meat chop into small pieces and add to a large bowl. Add créme fraîche, 1 cup jack cheese, salsa, cilantro, and pinch of salt. Blend together and set aside till your ready to build your enchiladas.
In a blender or food processor, blend the poblano and the milk. Set aside. In a small pan melt butter over medium heat. Add flour and stir until smooth. Add poblano mixture and stir. Add the créme fraîche and cook over medium low heat until the sauce thickens. 10 to 15 minutes.
Preheat oven to 350º. Drizzle a small amount of oil in the bottom of a baking dish and spread around. In a small pan, heat a few tablespoons of vegetable or olive oil over medium heat. Add tortillas 1 at a time and fry for 10-20 seconds per side to soften. Transfer to a baking dish. Fill with 3-4 tablespoons of lobster filling. Roll up and place seam side down. Continue with remaining tortillas. The tortillas will soak up the oil, so you’ll need to add a bit more as you fry the tortillas. Pour cream sauce over enchiladas along with any remaining filling. Add remaining 1/2 cup of jack cheese over the enchiladas. Bake uncovered for 15-20 minutes. It’s done when the sauce is hot and bubbly. Don’t cook for too long or the tortillas will dry up. Pull from the oven and look cool for a few minutes. They’ll be hot. Cover with some thin sliced red onion and a little chopped cilantro. Enjoy.