Recipe
Ingredients
1 LB. COOKED
1, MINCED
2 CLOVES, MINCED
½ CHOPPED
1 CHOPPED
2 IN ADOBO
½ TSP
1 TEASPOON
1 TEASPOON
10
8OZ SHREDDED
2 TABLESPOONS
2 CUPS
1 CUP
Directions
Step 1:
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.
Step 2:
Stir in chicken broth and heavy cream and simmer until liquid is reduced to half. Stir in sea salt, cumin, and smoked paprika.
Step 3:
Pour contents into a blender and pulse until completely smooth; bring half of the sauce back to the pan.
Step 4:
Add lobster into the pan and simmer on low for about 2 minutes.
Step 5:
Spoon a handful of the lobster to a tortilla, add Monterey jack cheese and roll the tortilla, place seam side down on a 13×9 baking dish. Repeat the previous steps until all enchiladas are made.
Step 6:
Cover the top of enchiladas with the remaining chipotle poblano sauce, and then add more Monterey jack cheese.
Step 7:
Cook for 7-10 minutes or until the cheese is completely melted. Enjoy!
Maine lobster
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