Just 2 hours south from me over the Mexican border is the tiny lobster village, Puerto Nuevo- well worth the drive for lunch. Cappy Lawton and Chris Waters Dunn’s Enchiladas de Langosta recipe from their recently released publication, Enchiladas: Aztec to Tex-Mex is reminiscent of one of my fave orders!
Yes, the recipe has many steps, yet like all of the recipes in this collection, it is uncomplicated and approachable for any level of kitchen experience. While you can use lobster tails, I suggest using whole lobster.
When you grab the book, get two and give one to a friend. Make the Cebolla Encurtida (pickled onions) to gift with the book and Nopalita Salad to take to a party as your side dish.
As usual I used all organic and local ingredients. Dairy products were from raw milk and corn/corn tortillas were non-GMO.
I added a few variations:
//Recipe calls for Mexican lager, but I used Estrella Damm Daura gluten-free lager- keep a few on ice for when you sit down to eat ;).
//I added avocado and tomato along with garlic rice with fresh onion, paprika and coriander.
Recipe reprinted from Enchiladas: Aztec to Tex-Mex Copyright © 2015 by Cappy Lawton and Chris Waters Dunn. Published by Trinity University Press.
Enchiladas de Langosta
For the sauce
- 2 quarts (2 liters) heavy cream
- 2 cloves garlic, peeled and coarsely chopped
- 1 small white onion, peeled and coarsely chopped
- 6 poblano chiles, fire roasted, peeled, seeded and deveined (you’ll also need 3 fire roasted poblanos for the filling)
- 1 small bunch cilantro
- 1⁄4 cup (59 ml) crema Mexicana
- Kosher salt to taste
For the lobster
- 2 medium white onions, peeled and quartered
- 6 ribs celery, halved
- 2 carrots, peeled and halved
- 7 ancho chiles, destemmed and deseeded
- 1 head garlic, halved
- 1 Mexican lager beer
- 1⁄4 cup (59 ml) white vinegar
- 1⁄2 cup (72 grams) kosher salt
- 4 lobsters (approximately 1 1⁄2 pounds)
For the filling
- 2 tablespoons (28 grams) unsalted raw milk butter
- 1 1⁄2 cups (200 grams) corn divided (1⁄2 cup, 68 grams, reserved for garnish)
- 3 poblano chiles, roasted, peeled, seeded, deveined and cut into strips
For the assembly
- 12 corn tortillas
- Coconut oil as needed for softening tortillas
For the garnish
- 1⁄2 cup (68 grams) reserved sautéed corn
Start with the sauce
1. Place heavy cream, garlic and onion in heavy saucepan over medium-high heat. Bring to a boil, reduce heat to medium, and simmer, stirring frequently to prevent scorching, until reduced by half. Cool for a few minutes.
2. Place 6 prepared poblano chiles, cilantro, and crema Mexicana in blender. Add heavy cream mixture and process until smooth. Season with salt to taste. Strain and return to saucepan, cover and keep warm but do not boil.
Prepare the lobster
1. In a large stockpot, place 3 gallons (11 liters) water, onion, celery, carrots, ancho chiles, one-half head garlic, beer, vinegar and salt. Bring to a boil and cook for approximately 10 minutes to develop the flavor.
2. Fill a large bowl with equal parts ice and water for cooling the cooked lobsters. Add the lobsters to stockpot and cook for 10 minutes. If using lobster tails, reduce cooking time to about 5 minutes.
3. Immediately remove the lobsters from pot and place in ice water to stop the cooking process. When cool, remove the meat from the shells and cut into bite-sized pieces. Refrigerate until needed.
Make the filling
- Place the butter in a large sauté pan over medium-high heat. When hot, sauté the corn until golden. Reserve 1⁄2 cup (67 grams) for garnish. Add the poblano strips and lobster meat and stir until just heated through. (Do not overcook the lobster)
- Remove from heat, cover and keep warm.
Assemble the enchiladas
- Have the sauce, filling and garnish warm and at hand. Pour oil to a depth of 1⁄2 inch (12 mm) in a heavy skillet over medium-high heat.
- Heat to low frying temperature, about 300°F (150°C). Place each tortilla in oil and fry for a few seconds, just long enough to soften. Drain on paper towels.
- Place 2 tablespoons filling and a spoonful of sauce on the lower third of a tortilla, roll, and place on an individual plate, 2 per serving.
- Repeat with the remaining tortillas. When the enchiladas have been plated, cover with the sauce and garnish with a sprinkle of sautéed corn.