• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Christy Vega's Lobster Enchiladas With Homemade Salsa

    This Lobster Enchilada recipe takes the comfort and tradition of enchiladas and elevates them to an elegant but hearty meal.


    Ingredients
    1
    cup
    water
    2
    ounces
    unsalted butter
    1
    pound
    cooked lobster meat
    1
    teaspoon
    minced garlic
    4
    whole green tomatillos, husked, rinsed, and chopped
    1/4
    avocado, sliced
    2
    ounces
    chopped onion
    4
    ounces
    cilantro
    2
    cups
    water
    1
    teaspoon
    garlic powder
    1
    teaspoon
    salt
    1/4
    teaspoon
    white pepper
    2
    ounces
    canola oil
    8
    tortillas
    *
    shredded monterey jack, cheddar cheese, or a combination
    *
    sour cream and guacamole, for serving
    Directions
    Make the lobster filling: Pour the water in a deep frying pan, add butter and bring to a boil. Next, add the lobster and garlic, and let cook for 5 minutes. Drain lobster from cooking liquid.
    Make the salsa: In blender or food processor, pulse tomatillo, avocado, onion, cilantro, water and spices. Next, warm up 1ounce canola oil in a pan. Add the tomatillo/avocado mixture to the pan, and bring to a boil (at least 2 minutes), continuously stirring.
    Heat the remaining ounce canola oil in a frying pan. Warm the tortillas in oil on both sides so they are pliable, not crispy.
    Plate each tortilla, and add 2 ounces lobster meat in the center of the tortilla, add a little homemade salsa, roll the tortilla. Then put salsa all over the enchiladas and sprinkle some cheese on top of each. Serve with sour cream and guacamole.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Fish

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