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Lobster Enchiladas

Serves: 6
Hands On Time: 
Total Time: 


1 1/2 teaspoons oil
2 tablespoons diced shallot, about 1 large
1 tablespoon pureed (mashed) garlic, about 2 cloves
1 tablespoon pickled jalapeno puree (see Description)
3 cups chicken stock
2 cups heavy cream
1 pound cooked lobster meat, cut into large dice
2 1/4 cups grated Monterey Jack cheese (about 8 ounces)
1 red bell pepper, smoked, seeded and diced (see Description)
1 large tomato, diced
1 tablespoon fresh minced cilantro
2 teaspoons fresh lime juice
1/4 teaspoon fresh marjoram
12 (8-inch) flour tortillas, softened
1 cup fresh tomato salsa


Heat oven to broil. 

In a large, heavy skillet over medium-high heat, heat the oil until hot. Add the shallots, garlic and jalapeno puree. Cook briefly, stirring constantly, until softened, 2 to 3 minutes. Add chicken stock and cook until reduced by half. Add the cream and continue cooking until reduced by half, stirring occasionally. Stir in lobster, 1 1/2 cups cheese, smoked bell pepper, tomato, cilantro, lime juice and marjoram. Do not boil or the mixture will separate. Set aside to keep warm.

Spoon about 1/4 cup filling into each softened tortilla. Roll into a cylinder, and place the filled tortillas seam side down in an ovenproof casserole dish. Pour remaining sauce over the enchiladas. Sprinkle with the remaining cheese. Place the casserole in the oven and broil just until cheese melts, about 2 to 3 minutes.

Serve topped with fresh tomato salsa.


Per serving: 837 calories, 40 grams protein, 46 grams fat (percent calories from fat, 49), 66 grams carbohydrates, 190 milligrams cholesterol, 1,606 milligrams sodium, 5 grams fiber.

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