Zutaten für Lobster Enchiladas W White Wine Sauce
- Lobster Shells
- 1/2 cup chopped yellow onion
- 6 tablespoons butter
- 4 cloves minced garlic
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- 1/4 cup brandy
- Shellfish Veloute
- 1/2 cup heavy cream
- Lobster Tail Meat
- Coconut Milk
- Green Onion
- Salt to taste
- Black Pepper
- 1 teaspoon Old Bay seasoning
- Worcestershire sauce to taste
- 1/4 cup dry white wine
- Flour Tortillas
- Brie Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lobster Enchiladas W White Wine Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Lobster Enchiladas W White Wine Sauce
- Melt 4 tablespoons of butter in a large saucepan over medium heat. Add 1 cup chopped lobster shells and 1/2 cup chopped yellow onion. Sauté until fragrant (about 5 minutes).
- Stir in 4 cloves minced garlic, 1 teaspoon paprika, and 2 tablespoons tomato paste. Cook for 2 minutes.
- Add 1/4 cup brandy and deglaze the pan, scraping up any browned bits from the bottom.
- Let the brandy reduce until almost completely evaporated (about 3-5 minutes).
- Pour in 2 cups of velouté sauce (recipe below). Bring to a simmer and cook for 45 minutes, stirring occasionally.
- Strain the sauce through a fine-mesh cheesecloth into a clean saucepan.
- Return the strained sauce to a simmer. Stir in 1/2 cup heavy cream.
- Dice 1 1/2 pounds cooked lobster meat into 1/2-inch pieces. Sauté in 2 tablespoons butter for 2-3 minutes until heated through. Add to the sauce and simmer gently for 5 minutes.
- Season generously with salt, pepper, 1 teaspoon Old Bay seasoning, a dash of Worcestershire sauce, and a pinch of backdraft(optional). Taste and adjust seasonings as needed.
- Just before serving, stir in 1/4 cup dry white wine.
- Preheat oven to 375°F (190°C).
- To soften tortillas (12 corn tortillas): Microwave 5-10 tortillas wrapped in a damp paper towel for 45-60 seconds. Alternatively, heat in a dry skillet for 15-20 seconds per side.
- Fill each tortilla with approximately 3 tablespoons of the lobster mixture and 1 tablespoon of brie cheese. Roll tightly and place seam-down in a lightly greased 9x13 inch baking dish.
- Bake for 8-10 minutes, or until heated through and cheese is melted and slightly bubbly.
- Serve immediately, generously spooning the white wine sauce over each enchilada.
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
18g
Fat
193g
Carbs
14g
