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    You are in: Home / Mexican / Lobster Enchiladas w/White wine sauce Recipe
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    Lobster Enchiladas w/White wine sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 hrs

    24 hrs

    1 hrs

    Chef Luis Aguilar's Note:

    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.

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    Ingredients:

    Serves: 5

    Yield:

    Enchila ...

    Units: US | Metric

    64 oz White Wine Sauce

    Lobster Enchiladas

    Directions:

    1. 1
      Saute the lobster shells and onions in butter, then add garlic, paprika, and tomato paste.
    2. 2
      Cook out for a few minutes.
    3. 3
      Add the brandy and deglaze.
    4. 4
      Let the brandy reduce until dry.
    5. 5
      Now add the veloute, and simmer for 45 minutes.
    6. 6
      Strain sauce through a cheesecloth.
    7. 7
      Return the sauce to a simmer and add the heavy cream.
    8. 8
      Dice the lobster meat, saute, and add to the sauce, simmering gently for 5 minutes.
    9. 9
      Strain and reserve.
    10. 10
      Adjust the seasoning to taste with salt, pepper, Old Bay Seasoning, Backdraft and Worcestershire sauce.
    11. 11
      Add the white wine immediately before serving.
    12. 12
      Preheat oven to 375F degrees.
    13. 13
      Soften the tortillas (see TIP below) and roll tortilla into enchiladas, filling each with about 3 tablespoons Lobster and Brie mixture.
    14. 14
      Bake enchiladas for 8-10 minutes until cooked, but not crisped.
    15. 15
      Remove and serve two per person, covering each portion with plenty of sauce.
    16. 16
      TIP: To soften the tortillas, run them, one at a time, under running water.
    17. 17
      Shake off excess water, and then place in a hot non-stick frying pan over medium heat.
    18. 18
      In about 15 seconds, steam will begin to escape; flip the tortilla and heat the over side.
    19. 19
      Roll immediately.
    20. 20
      To soften in the microwave, wrap 5-10 tortillas in plastic bag, and sprinkle with 1/4 teaspoon of water.
    21. 21
      Heat for up 45-60 seconds.
    22. 22
      Roll immediately.

    Ratings & Reviews:

    • on May 30, 2001

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2001

      I have submitted recipes for making

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lobster Enchiladas w/White wine sauce

    Serving Size: 1 (536 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 1021.2
     
    Calories from Fat 577
    56%
    Total Fat 64.1 g
    98%
    Saturated Fat 38.7 g
    193%
    Cholesterol 499.5 mg
    166%
    Sodium 2072.1 mg
    86%
    Total Carbohydrate 42.3 g
    14%
    Dietary Fiber 3.7 g
    15%
    Sugars 4.7 g
    18%
    Protein 58.6 g
    117%

    The following items or measurements are not included:

    lobster shells

    shellfish veloute

    Old Bay Seasoning

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