Lobster Enchilada with Avocado-Sweet Corn Salsa

Cut lobster tails in half lengthwise and remove the meat; chop into bite-sized pieces and set aside.

Shuck the corn ears and cut kernels from the cob; set aside.

Heat butter in a large skillet over medium-high heat and sauté half the chopped onion and half the jalapeño until softened, about 3–4 minutes.

Add the chopped lobster meat to the skillet and cook for 2–3 minutes until heated through.

Pour in the whipping cream and stir; simmer for 3–4 minutes until the mixture thickens slightly, then season with ¾ tsp salt.

Prepare the avocado-corn salsa by combining corn kernels, diced avocados, remaining onion, remaining jalapeño, chopped cilantro (reserve some for garnish), plum tomatoes, cumin, 1½ Tbsp lime juice, and remaining ¾ tsp salt in a bowl; adjust seasoning to taste.

Warm the tortillas individually over a gas flame or in a dry skillet to make them pliable.

Spray a 9×13-inch baking dish lightly with cooking spray.

Fill each tortilla with approximately 3–4 tablespoons of the lobster cream mixture, roll tightly, and place seam-side down in the prepared baking dish.

Mix sour cream with remaining 1½ Tbsp lime juice and drizzle over the enchiladas.

Bake at 350°F for 15–18 minutes until the enchiladas are heated through and lightly golden on top.

Remove from the oven and serve immediately, topping each enchilada with the avocado-sweet corn salsa and reserved fresh cilantro.