1 LB. COOKED
2 CLOVES, MINCED
2 IN ADOBO
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 13×9 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!