Dish Deconstructed: Spiny Lobster Enchilladas

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

Pictured: Spiny Lobster Enchilladas with sherry chili sauce.

John Linn

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

John Linn

Remove meat: Icewater bath. Shock lobsters. Kitchen shears.

John Linn

Stock: Lobster shells back in. Lid off. Simmer, two hours. Reduce. Skim.

John Linn

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.

John Linn

Enjoy.

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