Lobster Enchiladas

Southern Kitchen

Lobster Enchiladas

Serves: 6

Hands On Time: 25 minutes

Total Time: 1 hour and 0 minutes


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.

About the recipe

This recipe is a prize winner! Karen Hilliard, Atlanta restaurateur and chef/owner of Georgia Grille, created it at the Seafood Challenge at the Georgia Seafood Show, and it was declared best by a panel of judges.

The flavor of smoked red bell pepper in the sauce is a signature at Georgia Grille, where Hilliard says several are smoked at once in a large commercial smoker with hickory. You can create a similar taste at home with a stovetop smoker, which will take about 15 minutes; or on a grill or outdoor smoker, using hickory. An alternative is to omit the jalapeno puree and the smoked pepper and substitute about 1/2 chipotle pepper in adobo sauce, pureed.

Recipe courtesy of Georgia Grille in Atlanta, Ga.