Cabo Azul Recipe

Prepare lobster filling

In a medium bowl combine chopped Maine lobster meat, finely chopped white onion, minced garlic, lime juice, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 2 tablespoons chopped cilantro. Gently fold to combine and set aside.

Warm tortillas

Heat a dry skillet over medium heat. Warm each corn tortilla about 20–30 seconds per side until pliable. Wrap in a clean towel to keep warm.

Assemble enchiladas

Preheat oven to 375°F (190°C). Pour about 1/2 cup of enchilada sauce into the bottom of a small baking dish and spread to coat. Place roughly 1/4 cup lobster filling on each warmed tortilla, add a sprinkle of shredded Monterey Jack (about 2 tablespoons), roll up tightly and place seam-side down in the baking dish. Repeat for all tortillas.

Top and bake

Pour remaining enchilada sauce evenly over rolled enchiladas. Sprinkle remaining shredded Monterey Jack cheese over the top. Bake uncovered 12–15 minutes until cheese is melted and sauce is bubbling. If you want browned cheese, broil 1–2 minutes, watching carefully.

Finish and serve

Remove from oven and let rest 2–3 minutes. Drizzle with 2 tablespoons sour cream or crema, sprinkle chopped cilantro and a light sprinkle of cotija or extra cheese. Serve with lime wedges.

Make chipotle mayo

Whisk together 1/2 cup mayonnaise, 1 teaspoon minced adobo chipotle pepper, 1/2 tablespoon lime juice and 1/8 teaspoon salt in a small bowl. Taste and adjust heat or tang. Refrigerate until assembly.

Season and cook shrimp

Pat shrimp dry and toss with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat a skillet over medium-high heat and cook shrimp 1.5–2 minutes per side until opaque and just cooked through. Remove from heat and squeeze a little lime juice over the shrimp.

Warm tortillas and assemble

Warm tortillas in a dry skillet 20–30 seconds per side or wrap in foil and heat in the oven. On each tortilla lay a small handful (about 1/4 cup) shredded cabbage, 2–3 cooked shrimp, a few slices of avocado, and a drizzle (about 1 tablespoon) of chipotle mayo. Garnish with cilantro leaves and a lime wedge. Serve immediately.

Roast poblano peppers

Preheat broiler or gas flame. Rub poblano peppers with 1 tablespoon olive oil and place on a baking sheet. Broil or roast over an open flame, turning occasionally, until skin is charred and blistered on all sides, about 8–12 minutes. Transfer to a bowl and cover with plastic wrap or a towel to steam 10 minutes. Peel off blistered skin, slice peppers lengthwise and remove seeds, keeping them as intact 'boats' for filling.

Make filling

In a skillet heat 1 tablespoon olive oil over medium heat. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Add diced raw shrimp and cook 2–3 minutes until just opaque. Remove from heat and set aside to cool slightly. In a bowl combine cooked shrimp, 1/2 cup cooked Dungeness crab meat, 1/4 cup softened cream cheese, 1/2 cup shredded Monterey Jack, 1 tablespoon chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Fold gently to combine.

Stuff and bake poblanos

Spoon the seafood mixture into each roasted poblano boat, mounding slightly. Place on a baking sheet and bake at 375°F (190°C) for 10–12 minutes until filling is hot and cheese is melted. If desired, broil 1–2 minutes to brown the top lightly.

Finish and serve

Remove from oven and let rest 2 minutes. Drizzle a little extra lime juice, garnish with cilantro and serve warm alongside the enchilada and shrimp tacos.

Arrange one lobster enchilada, two shrimp tacos (or four small tacos), and one roasted poblano boat filled with shrimp and Dungeness crab on each plate. Sprinkle with remaining cilantro and cotija, place lime wedges on the side, and serve immediately so all components are hot. Offer extra chipotle mayo and sour cream on the side.