Dish Deconstructed: Spiny Lobster Enchilladas

John Linn | September 14, 2009 | 9:19am

Pictured: Spiny Lobster Enchilladas with sherry chili sauce.

Poach Lobster: Stock pot. Water. Lemon, halved. Celery. Onion. Jalapeno. Carrots. Salt. Boil. 17 minutes.

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.

John Linn

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.

Enjoy.

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