Dish Deconstructed: Spiny Lobster Enchilladas
Categories: Homebrew
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| John Linn |
Pictured: Spiny Lobster Enchilladas with sherry chili sauce.
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| John Linn |
Poach Lobster: Stock pot. Water. Lemon, halved. Celery. Onion. Jalapeno. Carrots. Salt. Boil. 17 minutes.
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| John Linn |
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| John Linn |
Remove meat: Icewater bath. Shock lobsters. Kitchen shears.
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| John Linn |
Stock: Lobster shells back in. Lid off. Simmer, two hours. Reduce. Skim.
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| John Linn |
Sherry chili sauce: Sauce pot. Butter. Flour. Roux. Garlic. Chili Powder. Cumin. Cayenne. Stir. Sherry. Whisk. Lobster Stock. Whisk. Simmer. Finish: Butter. Lemon. Sherry.
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| John Linn |
Enchilladas: Casserole. Corn tortillas, drench in sauce. Half chopped lobster. Monterrey cheese. Corn tortillas, drench in sauce. Half chopped lobster. Monterrey cheese. Corn tortillas, drench in sauce. Monterrey and cheddar cheese. Bake. Serve.
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| John Linn |
Enjoy.
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