Cabo Azul Recipe

Prepare Lobster Filling

In a small skillet, melt 1 tablespoon butter over medium heat. Add the finely diced white onion and sauté 2–3 minutes until translucent. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Stir in the chopped cooked Maine lobster meat, 1 tablespoon chopped cilantro, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Warm through for 1 minute, then remove from heat and set aside.

Make Simple Cream Sauce

In the same skillet, reduce heat to low and add the remaining 1 teaspoon butter. Stir in 1 teaspoon flour and cook 30 seconds to remove raw flour taste. Whisk in 1/2 cup milk gradually until smooth. Cook 1–2 minutes until slightly thickened. Stir in 1/4 cup shredded Monterey Jack cheese until melted. Remove from heat and whisk in 1/2 cup Mexican crema (or sour cream) and 1 tablespoon fresh lime juice. Adjust salt to total 1/2 teaspoon and pepper to taste.

Warm Tortillas and Assemble

Heat a small skillet over medium heat and brush each corn tortilla with a little vegetable oil. Warm tortillas 20–30 seconds per side until pliable. Spoon roughly 1/4 cup lobster filling down the center of each tortilla (divide filling among 4 tortillas). Roll each tortilla tightly and place seam-side down in a shallow baking dish about 6x8 inches.

Bake Enchiladas

Preheat oven to 375°F (190°C). Pour the cream sauce evenly over the rolled enchiladas and sprinkle remaining 1/4 cup shredded Monterey Jack over the top. Bake 12–15 minutes until sauce bubbles and cheese is melted. Remove and let rest 2 minutes. Sprinkle with remaining chopped cilantro and crumbled cotija if desired. Serve warm with a lime wedge.

Season Shrimp: In a bowl, toss 1/2 cup peeled & deveined shrimp with 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/8 teaspoon salt and 1 teaspoon olive oil. Mix to coat.

Cook Shrimp: Heat a small nonstick skillet over medium-high heat. Add the seasoned shrimp and cook 1–2 minutes per side (total 3–4 minutes) until pink and opaque. Remove from heat and squeeze a little lime juice over shrimp if desired.

Assemble Taco: Warm 1 tortilla in a dry skillet 15–20 seconds per side. Place 1–2 tablespoons shredded cabbage on the tortilla, add the cooked shrimp, 2 tablespoons pico de gallo, 1 tablespoon lime crema, and garnish with 1 tablespoon fresh cilantro leaves. Serve immediately with a lime wedge.

Roast and Peel Poblano

Preheat broiler or gas flame. Roast the poblano pepper, turning until blistered and blackened on all sides (about 8–10 minutes). Place in a bowl and cover with plastic wrap or a plate for 10 minutes to steam. Peel off charred skin, cut a lengthwise slit, remove seeds and membranes, keeping the pepper whole to stuff. Pat dry with paper towel.

Prepare Filling

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 tablespoon minced shallot and 1/2 teaspoon minced garlic, sauté 1 minute until fragrant. Add 1/2 cup chopped shrimp and cook 1–2 minutes until just opaque. Reduce heat to low and stir in 2 tablespoons softened cream cheese until melted and combined. Fold in 1/2 cup picked Dungeness crab meat, 1/2 teaspoon lemon zest, 1 tablespoon chopped parsley or cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 30 seconds to warm crab; do not overcook. Remove from heat.

Stuff and Finish

Gently spoon the seafood mixture into the roasted poblano, filling evenly. Top each stuffed pepper with 1–2 tablespoons shredded Monterey Jack (or Oaxaca). Place on a baking sheet and broil 2–3 minutes until cheese melts and edges brown slightly. Remove and let cool 2 minutes. Garnish with chopped cilantro and a squeeze of lime. Serve alongside the enchiladas and shrimp taco.

Plate the Maine Lobster Enchiladas (slice in half if desired), place the Shrimp Taco next to them and the roasted Poblano stuffed with Shrimp & Dungeness Crab beside. Sprinkle crumbled cotija or queso fresco and chopped cilantro across the plate, add lime wedges and a small spoon of hot sauce or salsa verde if desired. Serve immediately.