Lobster Enchiladas w/White wine sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25hrs
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute the lobster shells and onions in butter, then add garlic, paprika, and tomato paste.
  • Cook out for a few minutes.
  • Add the brandy and deglaze.
  • Let the brandy reduce until dry.
  • Now add the veloute, and simmer for 45 minutes.
  • Strain sauce through a cheesecloth.
  • Return the sauce to a simmer and add the heavy cream.
  • Dice the lobster meat, saute, and add to the sauce, simmering gently for 5 minutes.
  • Strain and reserve.
  • Adjust the seasoning to taste with salt, pepper, Old Bay Seasoning, Backdraft and Worcestershire sauce.
  • Add the white wine immediately before serving.
  • Preheat oven to 375F degrees.
  • Soften the tortillas (see TIP below) and roll tortilla into enchiladas, filling each with about 3 tablespoons Lobster and Brie mixture.
  • Bake enchiladas for 8-10 minutes until cooked, but not crisped.
  • Remove and serve two per person, covering each portion with plenty of sauce.
  • TIP: To soften the tortillas, run them, one at a time, under running water.
  • Shake off excess water, and then place in a hot non-stick frying pan over medium heat.
  • In about 15 seconds, steam will begin to escape; flip the tortilla and heat the over side.
  • Roll immediately.
  • To soften in the microwave, wrap 5-10 tortillas in plastic bag, and sprinkle with 1/4 teaspoon of water.
  • Heat for up 45-60 seconds.
  • Roll immediately.
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