Diablo Lobster Enchiladas Recipe
one wild lobster tail, garlic butter, sautéed spinach, jack cheese, creamy habanero sauce, side of arroz rojo
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Ingredients
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Lobster Filling
Creamy Habanero Sauce
Enchiladas Assembly
Method
Lobster Filling
- 1
Prepare the Lobster
In a large pot of boiling water, cook the lobster tail for about 8-10 minutes or until the shell turns bright red. Remove from water, let cool, then extract the meat and chop into bite-sized pieces.
- 2
Sauté Spinach
In a skillet, melt the garlic butter over medium heat. Add fresh spinach and sauté for about 2-3 minutes until wilted. Remove from heat and mix in the lobster meat and half of the jack cheese.
Creamy Habanero Sauce
- 3
Make the Sauce
In a blender, combine the habanero peppers (remove seeds for less heat), sour cream, mayonnaise, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
Enchiladas Assembly
- 4
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Take a corn tortilla, fill it with the lobster and spinach mixture, sprinkle some jack cheese on top, and roll it up tightly. Place seam-side down in a baking dish. Repeat for all tortillas.
- 5
Add Sauce and Bake
Pour the creamy habanero sauce over the assembled enchiladas, covering them evenly. Sprinkle the remaining jack cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- 6
Prepare Arroz Rojo
While the enchiladas are baking, cook the arroz rojo according to your preferred recipe or package instructions. Serve alongside the enchiladas.
