Lobster Enchilada

Serves 4

Lobster Sauce:

  • 2 tablespoons olive oil

  • 1 cup shallots, minced

  • 1 cup brandy

  • 1 cup tequila

  • 1 quart lobster stock

  • ¼ cup tomato paste

  • 1 teaspoon cayenne pepper

  • 1 teaspoon ancho chili powder

  • 4 tablespoons paprika

  • 4 tablespoons dark chili powder

  • 3 tablespoons cumin

  • ¼ to ½ roux to thicken - equal parts butter and flour cooked together

  • Salt and pepper to taste

  • 2 each, 1 ¼ pounds fresh lobsters, cooked with all meat removed and small diced

  • 4 each, 6 inch flour tortillas, charred on one side

  • Red and green bell peppers, julienne

  • Cilantro leaves

Preheat oil in saucepan, add shallots and caramelize. Add liquor, flame off alcohol and reduce by half. Add lobster stock and reduce by half. Add paste seasonings and bring to a boil. Thicken with roux, reduce to low heat and simmer for one hour. Adjust seasoning, strain and reserve.

Jalapeno Marmalade:

  • 2 tablespoons olive oil

  • ¼ cup shallots, minced

  • 2 cloves garlic, minced

  • 2 cups port wine

  • 2 cups currant jelly

  • ½ cup diced green chilies

  • 1 large jalapeño, small diced

  • ½ teaspoon ancho chili powder

  • 1 tablespoon paprika

  • 1 tablespoon dark chili powder

  • 2 teaspoons cumin

  • ¼ cup cornstarch, miked with water for thickening

Preheat oil in saucepan, add shallots, garlic and caramelize. Add seasonings and cook for two minutes. Add wine and reduce by half. Add jelly, chilies and jalapeño, and cook for one hour. Thicken with cornstarch mixture and reserve.

Heat lobster sauce and meat, place mixture on charred tortilla and fold both sides to a v shape, leaving meat and sauce exposed. Place warm marmalade on one side of the v and some lobster sauce on the other. Garnish with julienne red and green bell peppers and fresh cilantro leaves. Serve immediately.

Get additional recipes and more in Chef Keith’s Book, available now on Amazon.

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