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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.
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.
