Prep 24 hrs
Cook 1 hr
The main keys are use good live lobsters of course, and do not overcook! This is an elegant dish so don't skimp on the ingredients.
64 oz White Wine Sauce
- 12 ounces lobster shells
- 8 ounces onions
- 1 ounce butter
- 2 cloves garlic, minced
- 1 1⁄2 tablespoons paprika
- 1 ounce tomato paste
- 1 1⁄2 ounces brandy
- 1 1⁄2 quarts shellfish veloute (shellfish stock thickened by white roux)
- 16 ounces heavy cream, heated
- 16 ounces lobster tail meat
- 4 ounces coconut milk
- 1⁄4 cup green onion, finely chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon Old Bay Seasoning
- 1⁄2 teaspoon Worcestershire sauce
- 3 ounces white wine
- 1 lb lobster tail meat
- 10 flour tortillas
- 8 ounces brie cheese, shredded
- Saute the lobster shells and onions in butter, then add garlic, paprika, and tomato paste.
- Cook out for a few minutes.
- Add the brandy and deglaze.
- Let the brandy reduce until dry.
- Now add the veloute, and simmer for 45 minutes.
- Strain sauce through a cheesecloth.
- Return the sauce to a simmer and add the heavy cream.
- Dice the lobster meat, saute, and add to the sauce, simmering gently for 5 minutes.
- Strain and reserve.
- Adjust the seasoning to taste with salt, pepper, Old Bay Seasoning, Backdraft and Worcestershire sauce.
- Add the white wine immediately before serving.
- Preheat oven to 375F degrees.
- Soften the tortillas (see TIP below) and roll tortilla into enchiladas, filling each with about 3 tablespoons Lobster and Brie mixture.
- Bake enchiladas for 8-10 minutes until cooked, but not crisped.
- Remove and serve two per person, covering each portion with plenty of sauce.
- TIP: To soften the tortillas, run them, one at a time, under running water.
- Shake off excess water, and then place in a hot non-stick frying pan over medium heat.
- In about 15 seconds, steam will begin to escape; flip the tortilla and heat the over side.
- Roll immediately.
- To soften in the microwave, wrap 5-10 tortillas in plastic bag, and sprinkle with 1/4 teaspoon of water.
- Heat for up 45-60 seconds.
- Roll immediately.
The recipe states in the ingredients listing, 1 1/2 quarts of shellfish veloute.......it would have made it so much easier for the normal cook if a recipe for the veloute had been included. The everyday cook would not have a clue as to what shellfish veloute even is. It's an elegant recipe, but worthless to most people, without the veloute recipe included.
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