Cinco de Mayo Monarch Monster Lobster Enchiladas recipe from Chef Anthony Ochoa
1lb raw lobster- deshelled, diced 1lb
Green onion, sliced 1 TBSP
Roma tomato 2 TBSP
Red onion- diced 2 TBSP
Corn tortillas 4 ea Roasted Corn Salsa
Corn Kernel ½ cup
Red Onion-small diced 2 TBSP
Red Bell Pepper-Small Diced 2 TBSP
Cilantro- roughly chopped 1 TBSP
Jalapeno, deseeded- Small diced 1 TBSP
Salt and Pepper to tasteRoasted Poblano cream sauce
Roasted Poblano, deskined, deseeded 2 each
Yellow onion-rough chopped ½ each
Heavy cream 1 ½ cup
Butter 2 Tbsp
AP flour 1 TBSP
Cilantro ½ cup
Dried Mexican Oregano 1 Tsp
Salt and pepper to taste Method of Preparation:
Cook lobster in a medium hot skillet. Half way through the cooking process, add the onion, tomatoes and green onion and cook till lobster is cooked fully. Season to taste.
On a high heat skillet add little oil and add corn. Do not move or turn, we want to charred the sides of corn. Once charred, add corn to a bowl and add rest of ingredients to bowl, season and mix well. Set aside as this is our garnish to the enchiladas.
Roast poblanos on in a 400 degree oven. Should take about 20 mins. Remove charred skin and seeds. Add to blender with all of the ingredients and blend till smooth. Add to sauce pot, and bring to small simmer.
Warm tortillas, add lobster mixture and roll. Cover enchiladas with the poblano sauce and garnish with the roasted corn mixture.