Let me start by saying I love surprises. True surprises. Not when someone tells you they have a surprise for you and then tortures you by not telling you, but real surprises where it comes out of the clear blue sky. I love surprising people and I love being surprise. My ultimate dream is that someone throws me a surprise party. Hint hint!
Last night, Eric came home from China, and in honor of his return to the states as well as our one-year anniversary, I decided to surprise him with one of his favorite dishes. He always tells me how much he loves the lobster enchiladas from Javiers in Orange County, California. It is a complete meat market, but I have to give the place credit. The food is amazing and they have the number one rated margarita in the county.
I have never actually had their lobster enchiladas, so I had to improvise. While I am sure their enchiladas are delicious, mine were to die for.
Lobster can be pretty pricey, so this is definitely a special occasion meal. But, now you don’t have to go searching for a dish for that special night. I’ve done the legwork for you!
For the enchiladas you will need…
16 ounces lobster meat -- or combination of lobster meat and scallops
1/2 cup water
1/2 cup white wine
1cup salsa verde -- (green salsa)
8 flour tortillas
2 cups Monterey Jack cheese
For the chipotle cream sauce…
3 tablespoons unsalted butter
1/4 yellow onion -- finely minced (approx 1/4 cup)
3 tablespoons flour
2/3 cup milk
2/3 cup chicken stock
2 cups shredded Monterey Jack cheese
1 teaspoon granulated garlic
2 tablespoons chipotle chile canned in adobo pureed (you can puree it in a blender, food processor or with a hand blender)
Salsa verde and avocado
First preheat the oven to 350 degrees. Then you should cook the lobster and make the enchiladas. The cream sauce could separate if you let it sit so you should prep everything and then make the sauce.
Use your knife to crack the lobster and pull the lobster meat out whole.
In a medium saucepan, bring water and wine to a simmer.
Add lobster meat and simmer until just done. Approximately 2-3 minutes. Do not over cook the lobster.
If anything, undercook it because it will cook in the oven. Remove lobster and let it cool. Roughly chop or tear into bite-size pieces.
In a large sauté pan, add salsa verde and warm it over medium heat. Take one flour tortilla and dip it in the warmed salsa verde so that both sides are moistened.
Place it in a 9x13 greased baking dish and put in 1/8 of the lobster meat and 1/4 cup of shredded cheese.
Roll into enchilada and repeat with the remaining 7 tortillas.
I only did 5 because there were only 2 of us.
When all the enchiladas are formed, in a medium saucepan, melt the butter. Add the onions and sauté until just translucent. Do not brown them.
Add the flour to cooked onions and stir for 1-2 minutes.
Pour in the milk and chicken stalk and whisk. Add garlic and continue to whisk. Cook the mixture over medium heat, whisking constantly until sauce just begins to thicken.
Reduce the heat to low and add 2 cups of the shredded cheese one handful at a time. Whisk until each handful is completely melted. Remove from the heat.
Add in the chipotle puree and stir. You can adjust the chipotle amount depending on your desire for spice.
Once your sauce is well mixed, pour the sauce over the top of the enchiladas.
You can add additional shredded cheese on top if desired. Bake the enchiladas for 20 minutes, or until warmed through and cheese is bubbly. Serve with extra salsa verde and a little avocado.
Happy Anniversary Eric!
Love and Beer Floats