Lobster Enchilada with Avocado-Sweet Corn Salsa

Lobster Enchilada with Avocado-Sweet Corn Salsa Recipe from Mexico

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 35 minutes | Servings: 8

Introduction

Lobster Enchilada with Avocado-Sweet Corn Salsa is a delicious and unique dish that combines the rich flavors of lobster with a refreshing avocado and sweet corn salsa. This recipe is sure to impress your guests and elevate your dinner table.

History

The combination of lobster and Mexican flavors in this dish is a modern twist on traditional enchiladas. Lobster has long been considered a luxurious ingredient, and when paired with the creamy avocado and sweet corn salsa, it creates a harmonious blend of flavors that is both decadent and refreshing.

Ingredients

3 lobster tails*
4 small ears of corn
1 bunch of fresh cilantro, divided
2 tbsp of butter
1 large sweet onion, chopped and divided
3 jalapeño peppers, seeded, chopped, and divided
2 cups of whipping cream
1.5 tsp of salt, divided
2 large Genuine california avocados, peeled
3 tbsp of lime juice, divided
2 plum tomatoes, chopped
0.25 tsp of ground cumin
0.5 cup of sour cream
8 (10-inch) flour tortillas
cooking spray

How to prepare

Cook the lobster in a Dutch oven filled with boiling salted water for 6 to 7 minutes. Remove the lobster from the water, but keep the boiling liquid in the pot. Let the lobster cool.
Add the corn to the reserved boiling liquid and cook for 3 minutes. Remove the corn and measure 2 cups of the cooking liquid. Set it aside.
Remove the lobster meat from the shells, keeping the shells aside. Chop the lobster meat.
Cut the corn from the cobs, keeping 2 corncobs aside. Loosely measure 0.25 cup of cilantro leaves, chop them, and set them aside.
Melt the butter in the Dutch oven over medium-high heat. Add 0.75 cup of chopped onion and 2 jalapeño peppers. Sauté for 2 minutes. Add the reserved lobster shells, reserved corncobs, reserved 2 cups of cooking liquid, remaining cilantro, whipping cream, and 1 tsp of salt. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Pour the mixture through a wire-mesh strainer, discarding the solids. Let the cream mixture cool slightly.
Process the cream mixture, 1 avocado, and 1 tbsp of lime juice in a food processor or blender until smooth, stopping to scrape down the sides. Set the cream sauce aside.
Chop the remaining avocado and place it in a small bowl. Stir in the corn kernels, remaining onion, remaining jalapeno pepper, remaining 2 tbsp of lime juice, tomato, and cumin. Set aside 1 cup of the corn relish.
Stir the lobster, sour cream, and remaining 0.5 tsp of salt into the remaining corn mixture.
Warm the tortillas according to the package directions. Place 0.5 cup of the lobster mixture down the center of each tortilla. Roll up the tortillas and place them, seam side down, in a 13x9 inch baking dish coated with cooking spray. Top with the cream sauce, spreading it to cover the edges of the tortillas.
Bake at 350°F for 22 minutes. Sprinkle with the reserved 1 cup of corn relish and reserved chopped cilantro. Serve immediately.
You can substitute 1.5 lb (680 g) of unpeeled, large fresh shrimp for the lobster.

Variations

Substitute shrimp for lobster for a more budget-friendly option.
Add diced bell peppers or black olives to the corn relish for extra flavor.
Top the enchiladas with shredded cheese before baking for a cheesy twist.

Cooking Tips & Tricks

Be sure to cook the lobster just until it is opaque and firm, as overcooking can make the meat tough.

- When making the cream sauce, be sure to strain out the solids for a smooth and creamy texture.

- Rolling the enchiladas tightly will help them hold their shape during baking.

- Serve the enchiladas immediately after baking to ensure they are hot and fresh.

Serving Suggestions

Serve the Lobster Enchilada with Avocado-Sweet Corn Salsa with a side of Mexican rice and black beans for a complete and satisfying meal.

Cooking Techniques

Boiling the lobster and corn in the same pot infuses the corn with the delicious lobster flavor.

- Straining the cream sauce ensures a smooth and creamy texture.

Ingredient Substitutions

Use frozen corn kernels instead of fresh corn for convenience.

- Substitute Greek yogurt for sour cream for a lighter option.

Make Ahead Tips

You can prepare the cream sauce and corn relish ahead of time and assemble the enchiladas just before baking for a quick and easy meal.

Presentation Ideas

Garnish the Lobster Enchilada with Avocado-Sweet Corn Salsa with fresh cilantro leaves and a slice of lime for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as a Sauvignon Blanc or Chardonnay, to complement the rich flavors of the lobster and creamy avocado sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Lobster Enchilada with Avocado-Sweet Corn Salsa contains approximately 400 calories.

Carbohydrates

Each serving of Lobster Enchilada with Avocado-Sweet Corn Salsa contains approximately 45 grams of carbohydrates.

Fats

Each serving of Lobster Enchilada with Avocado-Sweet Corn Salsa contains approximately 25 grams of fats.

Proteins

Each serving of Lobster Enchilada with Avocado-Sweet Corn Salsa contains approximately 20 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and iron from the lobster, avocado, and sweet corn.

Alergens

This recipe contains shellfish (lobster) and dairy (whipping cream, sour cream), which may be allergens for some individuals.

Summary

Lobster Enchilada with Avocado-Sweet Corn Salsa is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Lobster Enchilada with Avocado-Sweet Corn Salsa is a luxurious and flavorful dish that is perfect for special occasions or a gourmet dinner at home. With a creamy lobster filling and refreshing avocado-corn salsa, this recipe is sure to become a new favorite at your table.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Lobster Enchilada with Avocado-Sweet Corn Salsa. It was a warm summer day, and I was visiting my friend Maria, who lived by the coast. Maria was a fantastic cook, and I always loved trying out her new creations. As soon as I walked into her kitchen, I was hit with the delicious aroma of spices and seafood.

Maria greeted me with a smile and a twinkle in her eye. "I have a special treat for you today, my dear," she said. "I'm going to teach you how to make my famous Lobster Enchiladas with Avocado-Sweet Corn Salsa."

I was thrilled at the prospect of learning a new recipe, especially one that sounded as mouth-watering as this. Maria had a way of blending flavors and textures that always left me in awe. As she guided me through the steps of preparing the dish, I couldn't help but marvel at her skills in the kitchen.

The first step was to steam the lobsters until they were perfectly cooked. Maria showed me how to crack open the shells and remove the succulent meat, being careful not to waste a single morsel. She then diced the lobster into bite-sized pieces and set them aside, ready to be added to the enchiladas later.

Next, we moved on to making the avocado-sweet corn salsa. Maria explained that this salsa was the perfect accompaniment to the rich and savory lobster enchiladas. We mixed together ripe avocados, sweet corn kernels, diced tomatoes, red onions, cilantro, lime juice, and a touch of salt and pepper. The vibrant colors and fresh flavors of the salsa were a feast for the senses.

As we prepared the enchilada filling, Maria shared with me the story behind this recipe. She had learned it from her grandmother, who had picked it up during a trip to Mexico many years ago. The dish had been passed down through the generations, each cook adding their own twist to make it their own.

I listened intently as Maria recounted how her grandmother had taught her the secret to making the perfect enchilada sauce – a blend of tomatoes, spices, and a hint of heat from chili peppers. She had spent hours in the kitchen with her grandmother, soaking up every bit of knowledge and technique that she could.

As we assembled the enchiladas, layering the lobster meat and cheese inside the corn tortillas and smothering them in the rich and flavorful sauce, I felt a sense of nostalgia wash over me. I thought of my own grandmother, who had been my first teacher in the kitchen and had instilled in me a love of cooking.

Once the enchiladas were baked to golden perfection and topped with the avocado-sweet corn salsa, Maria and I sat down to enjoy our creation. The flavors danced on my tongue, the lobster tender and sweet, the sauce rich and spicy, and the salsa bright and refreshing. It was a culinary masterpiece, a perfect balance of flavors and textures.

As I savored each bite, I knew that this recipe would become a cherished part of my own culinary repertoire. I would make it for special occasions, sharing it with friends and family just as Maria had shared it with me. And I would pass it down to future generations, ensuring that the tradition of Lobster Enchiladas with Avocado-Sweet Corn Salsa would live on.

In that moment, sitting at Maria's kitchen table with a full belly and a happy heart, I felt a deep sense of gratitude for the gift of cooking and the joy of sharing delicious food with loved ones. And I knew that this recipe would always hold a special place in my heart, a reminder of the bonds created through food and the love that goes into every dish.