Lobster Enchilada with Avocado-Sweet Corn Salsa
Two citrus juices give this guacamole twice the zing
- 3 lobster tails*
- 4 small ears corn
- 1 bunch fresh cilantro, divided
- 2 Tbsp butter
- 1 large sweet Onion, chopped and divided
- 3 jalapeño peppers, seeded, chopped, and divided
- 2 Cups whipping cream
- 1 ½ tsp salt, divided
- 2 large Genuine California avocados, peeled
- 3 Tbsp lime juice, divided
- 2 plum tomatoes, chopped
- ¼ tsp ground cumin
- ½ Cup sour cream
- 8 (10-inch) flour tortillas
- cooking spray
Cook lobster in boiling salted water to cover in a Dutch oven 6 to 7 minutes Remove from liquid, reserving boiling liquid in pot. Cool lobster.
Remove lobster meat from shells, reserving shells. Chop meat.
Melt butter in a Dutch oven over medium-high heat. Add 3/4 cup chopped Onion and 2 jalapeño peppers; sauté 2 minutes. Add reserved lobster shells, reserved corncobs, reserved 2 cups cooking liquid, remaining cilantro, whipping cream, and 1 teaspoon salt. Bring to a boil; reduce heat, and simmer 10 minutes. Pour mixture through a wire-mesh strainer, discarding solids. Cool cream mixture slightly.
Chop remaining avocado, and place in a small bowl. Stir in corn kernels, remaining Onion, remaining jalapeno pepper, remaining 2 tablespoons lime juice, tomato, and cumin. Set 1 cup corn relish aside.
Warm tortillas according to package directions. Place 1/2 cup lobster mixture down the center of each tortilla; roll up tortillas and place, seam side down, in a 13x9 inch baking dish coated with cooking spray. Top with cream sauce, spreading to cover edges of tortillas.
- 1.5 pounds unpeeled, large fresh Shrimp may be substituted for lobster.