Lobster and Brie Enchiladas

READY IN: 55mins
Recipe by Diana Adcock

Sinful with crusty French Bread, Spinach Salad and a nice bottle of Chardonnay!

Top Review by twissis

This dish was delicious, fun to make & the combo of spices in the butter sauce was divine w/the brie & lobster! I used flour tortillas as suggested + sun-dried tomato flavored tortillas as we like them & both worked well. We also bought a chardonnay wine as suggested to accompany it. As we were dining, I had the sense that something was not quite right for me, but DH was the one able to define it for us. In our view, there is 1 ingredient too many - the bacon. The bacon flavor seemed prominent to us & tended to diminish the delicate flavor of the lobster. This recipe will be made again as lobster is cheap here for us & can often be found on sale, but we will omit the bacon next time. Thx for sharing this lovely recipe w/us.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In a medium saucepan over medium heat combine the first 9 ingredients (from butter to lemon juice) Cook until just melted and the herbs and spices are well incorporated.
  3. Set Aside.
  4. Lightly coat a baking dish with cooking spray.
  5. Fill evenly all of the tortillas with the lobster meat, brie, roasted peppers, green onions, shallots, basil and bacon.
  6. Tightly wrap and place in prepared baking dish.
  7. Drizzle on herbed butter, coating each enchilada well.
  8. Top with the grated Parmesan cheese.
  9. Bake for 15 minutes, until brie is melted and tortillas are golden.
  10. Serve hot.

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