Cabo Azul Recipe

Prepare lobster filling

If lobster is cold, chop into bite-sized pieces and set aside. In a small skillet, melt 1 tbs butter over medium heat. Add the chopped onion and 1 tsp minced garlic and sauté until translucent, about 2–3 minutes. Add the lobster meat, season with 1/4 tsp salt and 1/8 tsp pepper, toss for 1 minute to warm through. Remove from heat and set aside.

Make creamy white sauce

In a small saucepan over medium-low heat melt remaining 1 tbs butter. Whisk in 1 tbs flour and cook 30–45 seconds to form a roux. Gradually whisk in 1 cup whole milk until smooth. Simmer gently until slightly thickened, about 3–4 minutes. Stir in 1/2 cup shredded Monterey Jack cheese until melted and smooth. Season with remaining 1/4 tsp salt and 1/8 tsp pepper. Remove from heat.

Assemble enchiladas

Warm tortillas in a dry skillet brushed with 1 tbs vegetable oil or wrapped in a damp towel in microwave for 30 seconds. Place about 1/4 cup warmed lobster filling down the center of each tortilla, sprinkle a tablespoon of shredded cheese, roll and place seam-side down in a small baking dish (single layer). Repeat for all 4 tortillas.

Bake

Preheat oven to 350°F (175°C). Pour the warm white cheese sauce evenly over the rolled enchiladas. Sprinkle remaining cheese on top. Bake 12–15 minutes until sauce bubbles and cheese is lightly golden. Remove from oven and let rest 2 minutes. Garnish with chopped cilantro and serve with lime wedges.

Season and cook shrimp

Pat the 8 large shrimp dry. In a bowl toss with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/2 tsp sea salt and 1/4 tsp black pepper. Heat a skillet over medium-high heat. Add shrimp and cook 1.5–2 minutes per side until opaque and cooked through. Remove from heat and squeeze half a lime over shrimp.

Warm tortillas and assemble

Warm corn tortillas in a dry skillet 20–30 seconds per side until pliable. Spread about 1 tbs chipotle mayo on each tortilla, add a small handful (about 1/4 cup) shredded cabbage, two cooked shrimp per taco (divide 8 shrimp across 4 tortillas), top with avocado slices, a sprinkle of chopped cilantro and an extra squeeze of lime. Serve immediately.

Roast poblano peppers

Preheat broiler or gas flame. Place whole poblanos on a baking sheet and roast, turning occasionally, until skin is evenly charred and blistered (8–10 minutes under broiler or 6–8 minutes over flame). Transfer peppers to a bowl, cover with plastic wrap or a towel for 10 minutes to steam (this loosens the skin).

Peel and prepare poblanos

Once cool enough to handle, peel off blistered skin, slit each pepper lengthwise and remove seeds and membranes keeping the pepper largely intact. Pat dry with paper towel and set aside.

Prepare shrimp & crab filling

Heat 1 tbs olive oil in a skillet over medium heat. Add 1 tbsp minced shallot and 1 tsp minced garlic and sauté 1 minute until aromatic. Add the 8 medium shrimp, season with 1/2 tsp sea salt and 1/4 tsp black pepper, and cook 1–2 minutes per side until just opaque. Remove shrimp, chop coarsely and return to the pan off heat. Fold in 1 cup Dungeness crab meat, 1/2 cup crema (or sour cream), 2 tbs chopped cilantro and 1/4 cup crumbled queso fresco. Adjust seasoning with lime juice from 1/2 lime and additional salt/pepper to taste.

Stuff poblanos and finish

Spoon the warm shrimp and crab mixture into each prepared poblano pepper, dividing filling evenly. Place stuffed poblanos on a baking sheet and bake at 350°F (175°C) for 8–10 minutes to warm through and meld flavors. Remove from oven and garnish with extra cilantro, a drizzle of olive oil if desired and lime wedges.

Arrange the Maine lobster enchilada, shrimp tacos and poblano chiles on a large serving platter or individual plates. Garnish each item with additional chopped cilantro and lime wedges. Offer extra chipotle mayo and salt & pepper to taste at the table. Serve immediately.