Grilled Lobster And Argentinian Collosal Shrimp Enchilada Recipe

Directions

1. 1

   Prepare the Seafood

   Preheat the grill to medium-high heat. Season the lobster tails and shrimp with olive oil, minced garlic, salt, and pepper. Grill the lobster tails for about 5-7 minutes, cut side down, and grill the shrimp for 3-4 minutes on each side until cooked through.

2. 2

   Prepare the Poblano Drizzle

   Roast the poblano pepper over the grill or directly on the flame until charred. Place it in a bowl covered with plastic wrap for about 10 minutes to steam. Once cooled, peel the skin, remove the seeds, and blend it with a little olive oil and salt to make a drizzle.

3. 3

   Assemble the Enchiladas

   In a large bowl, combine the grilled lobster and shrimp with hatch green chiles and street corn. Place a generous amount of the mixture onto each tortilla, roll them up tightly, and place them seam side down in a baking dish.

4. 4

   Add Sauces

   Pour the spicy chile sauce evenly over the enchiladas, followed by the citrus cream. Cover with foil and bake in a preheated oven at 350°F (175°C) for about 15 minutes.

5. 5

   Serve

   Remove from the oven and drizzle the roasted poblano sauce over the top. Garnish with chopped cilantro and serve hot.