Lobster Enchiladas w/White wine sauce
- Ready In:
- 25hrs
- Ingredients:
- 20
- Yields:
-
10 Enchiladas
- Serves:
- 5
ingredients
-
64 oz White Wine Sauce
- 12 ounces lobster shells
- 8 ounces onions
- 1 ounce butter
- 2 cloves garlic, minced
- 1 1⁄2 tablespoons paprika
- 1 ounce tomato paste
- 1 1⁄2 ounces brandy
- 1 1⁄2 quarts shellfish veloute (shellfish stock thickened by white roux)
- 16 ounces heavy cream, heated
- 16 ounces lobster tail meat
- 4 ounces coconut milk
- 1⁄4 cup green onion, finely chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon Old Bay Seasoning
- 1⁄2 teaspoon Worcestershire sauce
- 3 ounces white wine
-
Lobster Enchiladas
- 1 lb lobster tail meat
- 10 flour tortillas
- 8 ounces brie cheese, shredded
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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Reviews
-
The recipe states in the ingredients listing, 1 1/2 quarts of shellfish veloute.......it would have made it so much easier for the normal cook if a recipe for the veloute had been included. The everyday cook would not have a clue as to what shellfish veloute even is. It's an elegant recipe, but worthless to most people, without the veloute recipe included.
RECIPE SUBMITTED BY
Chef Luis Aguilar
Minneapolis, Minnesota
Executive chef and co-owner of Chef Luis International, Inc.,
The Dancing Gourmet, Minnesota's premier NUEVO LATINO CATERER, was born in St. Paul, MN to Mexican parents and moved to Minneapolis in his early childhood. After high school he moved to South Florida to pursue a career in ballroom and latin dancing.
The critically acclaimed "Warehouse District" is where Chef Luis set the Mpls restaurant scene on fire with his innovative hot sauces, "Backdraft & Tropical Fire" and now his approach to Latin Cuisine...
Latin cuisine occupies one of the first places among the world gastronomies, due to its exceptional richness and the enormous variety of its ingredients. Its originality is closely linked to Mexico’s history, for it is the result of the merging of two great cultures --the Mesoamerican and the Spanish-- and constitutes a splendid manifestation of the Latinos’ temperament and creativity.
Now the "MINNEAPOLIS LATIN" is blazing a trail with his cuisine in Catering to Mpls & St. Paul. Opened since February 1997, and at the Officers' Club Chef Luis already has the critics raving. An endless source of energy, he is working on a dual language cookbook for his style of cuisine.
Click on the link below for his interview with an author/screenwriter
http://www.prweb.com/releases/2004/2/prweb106570.htm