Poach Lobster: Stock pot. Water. Lemon, halved. Celery. Onion. Jalapeno. Carrots. Salt. Boil. 17 minutes.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Remove meat: Icewater bath. Shock lobsters. Kitchen shears.
Stock: Lobster shells back in. Lid off. Simmer, two hours. Reduce. Skim.
Sherry chili sauce: Sauce pot. Butter. Flour. Roux. Garlic.
Chili Powder. Cumin. Cayenne. Stir. Sherry. Whisk. Lobster Stock.
Whisk. Simmer. Finish: Butter. Lemon. Sherry.
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.