Lobster Enchiladas with White Wine Sauce Recipe
Total Time: 25 hours
Prep Time: 24 hours
Cook Time: 1 hour
Servings: 5
Yield: 10 Enchiladas
Description:
Indulge in the elegance of Lobster Enchiladas with White Wine Sauce, a Tex-Mex fusion dish that exquisitely marries the flavors of the sea with a touch of Southwestern flair. This recipe demands the use of high-quality live lobsters to ensure a sublime dining experience, and precision in cooking is paramount – avoid overcooking the lobster at all costs! With its rich and creamy white wine sauce, these enchiladas are a true culinary masterpiece, perfect for a special occasion or a memorable weeknight dinner.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 12 | onions |
| 8 tablespoons | butter |
| 1 clove | garlic |
| 2 teaspoons | paprika |
| 1 1/2 tablespoons | tomato paste |
| 1 cup | brandy |
| 1 1/2 cups | heavy cream |
| 1 1/2 cups | coconut milk |
| 16 | green onions |
| 16 | flour tortillas |
| 4 | live lobsters |
| 1/4 teaspoon | salt |
| 1/2 teaspoon | black pepper |
| 1/2 teaspoon | Worcestershire sauce |
| 1/2 cup | white wine |
Nutritional Information (per serving):
- Calories: 1021.2
- Fat: 64.1g
- Saturated Fat: 38.7g
- Cholesterol: 499.6mg
- Sodium: 2072.1mg
- Carbohydrates: 42.4g
- Fiber: 3.8g
- Sugar: 4.7g
- Protein: 58.6g
Recipe Instructions:
-
Begin by preparing the velouté sauce. In a large saucepan, sauté the lobster shells and onions in butter over medium heat until they are aromatic and the onions are translucent.
-
Add the minced garlic, paprika, and tomato paste to the pan, stirring well to combine with the lobster shells and onions. Allow the mixture to cook for a few minutes until the flavors meld together.
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Pour in the brandy, using it to deglaze the pan and release any flavorful bits stuck to the bottom. Let the brandy simmer until it has reduced and the pan is almost dry.
-
Slowly add the velouté sauce to the pan, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer, then reduce the heat to low and let it cook gently for about 45 minutes to allow the flavors to develop.
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Once the sauce has simmered and thickened, strain it through a cheesecloth to remove any solids, leaving behind a smooth and velvety texture.
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Return the strained sauce to the saucepan and bring it back to a simmer over low heat. Gradually pour in the heavy cream, stirring constantly until it is fully incorporated into the sauce.
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While the sauce is simmering, prepare the lobster meat. Remove the lobster meat from the shells and dice it into bite-sized pieces. In a separate pan, sauté the diced lobster meat until it is cooked through and opaque.
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Add the cooked lobster meat to the simmering sauce, allowing it to gently cook for an additional 5 minutes to infuse the flavors together. Once done, strain the sauce again to remove any excess solids, and set it aside while you adjust the seasoning.
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Season the sauce to taste with salt, pepper, Worcestershire sauce, and any other desired seasonings such as Old Bay Seasoning or Backdraft seasoning for an extra kick of flavor.
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Just before serving, add the white wine to the sauce, stirring well to incorporate. The acidity of the wine will brighten the flavors of the dish and add a subtle depth of flavor.
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Preheat your oven to 375°F (190°C) in preparation for baking the enchiladas.
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To assemble the enchiladas, soften the flour tortillas by running them under running water, then shaking off any excess water. Heat each tortilla in a hot non-stick frying pan over medium heat until it becomes pliable and slightly charred on both sides.
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Place a portion of the lobster and Brie mixture onto each softened tortilla, then roll them up tightly to form enchiladas. Arrange the filled enchiladas in a baking dish, seam side down, ensuring they fit snugly together.
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Bake the assembled enchiladas in the preheated oven for 8-10 minutes, or until they are heated through and the tortillas are cooked but not crisped.
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Once done, remove the enchiladas from the oven and serve two per person, generously spooning the creamy white wine sauce over the top of each portion.
Cook’s Tips:
- To soften tortillas quickly, you can also wrap them in a damp paper towel and microwave them for 45-60 seconds.
- Be sure not to overcook the lobster meat, as it can become tough and rubbery if cooked for too long.
- Feel free to customize the filling by adding other ingredients such as diced bell peppers, jalapeños, or cilantro for extra flavor and freshness.
Enjoy your Lobster Enchiladas with White Wine Sauce! 🦞🌶️🍷
