Maine Lobster Enchilada

Maine Lobster Enchilada

Recipe by: Derek Campanile | Serves 5 | courtesy of LobsterFromMaine

Ingredients:

  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • ½ poblano pepper, chopped
  • 1 red bell pepper, chopped
  • 2 chipotle chilis in adobo
  • 2 cups chicken broth
  • 1 cup heavy cream
  • ½ tsp sea salt
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 lb. cooked Maine Lobster meat
  • 10 corn tortillas
  • 8oz shredded Monterey Jack cheese

Instructions:

  • Preheat your oven to 350F. In a large pan, sauté shallots and garlic in olive oil over medium heat for about 2 minutes until aromatic, then reduce heat to low. Add in poblano pepper, red bell pepper, and chipotle chilis in adobo sauce. Cook for another 2 minutes.
  • Stir in chicken broth and heavy cream and simmer until liquid is reduced to half. Stir in sea salt, cumin, and smoked paprika.
  • Pour contents into a blender and pulse until completely smooth; bring half of the sauce back to the pan.
  • Add lobster into the pan and simmer on low for about 2 minutes.
  • Spoon a handful of the lobster to a tortilla, add Monterey jack cheese and roll the tortilla, place seam side down on a 13x9 baking dish. Repeat the previous steps until all enchiladas are made.
  • Cover the top of enchiladas with the remaining chipotle poblano sauce, and then add more Monterey jack cheese.
  • Cook for 7-10 minutes or until the cheese is completely melted. Enjoy!