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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