Lobster Enchilada with Avocado-Sweet Corn Salsa
Recipe Description
Two citrus juices give this guacamole twice the zingIngredients
- 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 light whipping cream|whipping cream
- 1 ½ tsp salt, divided
- 2 large Genuine Hass Avocado|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.
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, light whipping cream|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 jalapeño pepper|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.
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, light whipping cream|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 jalapeño pepper|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.
This article uses material from the "Lobster Enchilada with Avocado-Sweet Corn Salsa" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
