Lobster Enchilada with Avocado-Sweet Corn Salsa

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Two citrus juices give this guacamole twice the zing



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.

Add corn to reserved boiling liquid, and cook 3 minutes. Remove corn; measure 2 cups cooking liquid, and set aside.

Remove lobster meat from shells, reserving shells. Chop meat.

Cut corn from cobs, reserving 2 corncobs. Loosely measure 1/4 cup cilantro leaves; chop and set aside.

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.

Process cream mixture, 1 avocado, and 1 tablespoon lime juice in a food processor or blender until smooth, stopping to scrape down sides. Set cream sauce aside.

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.

Stir lobster, sour cream, and remaining 1/2 teaspoon salt into remaining corn mixture.

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.

Bake at 350° for 22 minutes. Sprinkle with reserved 1 cup corn relish and reserved chopped cilantro. Serve immediately.

  • 1.5 pounds unpeeled, large fresh Shrimp may be substituted for lobster.

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