Creamy and Luscious Lobster Enchilada
Jalapeno Cream Sauce (recipe below)
2 cups chopped lobster meat
3 cups shredded Monterey Jack cheese, divided
1 tomato, seeded and diced
1 small green bell pepper, diced small
2 cups whole kernel corn
1 tablespoon lemon juice
2 teaspoons chopped, fresh cilantro
1/4 teaspoon marjoram
6 (8-inch) tortillas
Make Jalapeno Cream Sauce (below). Stir lobster, half of the cheese, tomato, bell pepper, corn, lemon juice, cilantro and marjoram into the warm Lemon-Jalapeno Sauce; set aside.
Preheat broiler and position rack at least three inches from heat source. Fill each tortilla with an even amount of the lobster mixture, roll and place in a broiler pan seam-side down. Repeat with all tortilla shells.
Evenly spread remaining cheese over the tops of the rolled up tortillas and broil two to three minutes, or until the cheese is melted and the exposed tortillas are crispy. Remove and enjoy hot.
Jalapeno Cream Sauce
2 teaspoons oil
1 teaspoon minced garlic in oil
1 tablespoon chopped jalapeno pepper
2 tablespoons thinly sliced green onions
3 cups vegetable broth
2 cups heavy cream
In a large skillet, or deep saucepan, add oil, garlic, jalapeno and green onions and cook over medium heat for two minutes. Increase temperature to medium-high. Add vegetable broth and continue cooking until broth is reduced by half, for about eight to ten minutes. Add cream and reduce to half once again, for about five to six minutes. Remove from heat.