Maine Lobster Enchiladas

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We have lobsters on a regular basis throughout the Summer. It's actually fairly affordable when they're in season. Most people don't do anything more than just boil, crack them open at the dinner table, dip the meat in butter, and eat. There's really not any real reason to do more than that. Maine lobster is amazing on its own. But, every once in a while it's nice to spice things up. These enchiladas are a spicy treat.

Lobster Enchiladas with Arbol and Tomatillo Salsa

Ingredients (makes 12 enchiladas)

4 - 1 1/4 lb. live Maine lobsters
1 cup créme fraîche
1 1/2 cup jack cheese - diced or shredded
1 cup arbol/tomatillo salsa
1/2 cup cilantro - chopped
1 lime
salt
12 tortillas

Poblano Cream Sauce

1 large poblano pepper, stem and seeds removed
1/4 cup milk
2 tbsp butter
1 tbsp flour
1 cup créme fraîche

Preparation

Lobster Filling

Steam or Boil lobsters for 15 minutes. Let cool and remove claw, knuckle, and tail meat chop into small pieces and add to a large bowl. Add créme fraîche, 1 cup jack cheese, salsa, cilantro, and pinch of salt. Blend together and set aside till your ready to build your enchiladas.

Cream Sauce

In a blender or food processor, blend the poblano and the milk. Set aside. In a small pan melt butter over medium heat. Add flour and stir until smooth. Add poblano mixture and stir. Add the créme fraîche and cook over medium low heat until the sauce thickens. 10 to 15 minutes.

Enchilada Assembly

Preheat oven to 400º. Drizzle a small amount of oil in the bottom of a baking dish and spread around. In a small pan, heat a few tablespoons of vegetable or olive oil over medium heat. Add tortillas 1 at a time and fry for 10-20 seconds per side to soften Move to a baking dish. Fill with 3-4 tablespoons of lobster filling. Roll up and place seam side down. Continue with remaining tortillas. The tortillas will soak up the oil, so you'll need to add a bit more as you fry the tortillas. Pour cream sauce over enchiladas along with any remaining filling. Add remaining 1/2 cup of jack cheese over the enchiladas. Bake uncovered for 10-20 minutes. It's done when the sauce is hot and bubbly. Don't cook for too long or the tortillas will dry up. Pull from the oven and look cool for a few minutes. They'll be hot. Cover with some thin sliced red onion and a little chopped cilantro. Enjoy.