LOBSTER ENCHILADAS Recipe

Prepare the Poblano Crema

Roast the poblano peppers over an open flame or in the oven until charred. Place them in a bowl covered with plastic wrap for 10 minutes to steam. Peel off the skins, remove the seeds, and blend with heavy cream, lime juice, salt, and pepper until smooth.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add the lobster meat and smoked tomatoes, cooking until heated through. Season with salt and pepper. Remove from heat and set aside.

Assemble the Enchiladas

Warm the corn tortillas in a pan. Spoon a portion of the lobster filling into each tortilla, roll them up, and place seam-side down in a baking dish.

Add Salsa Verde

Pour salsa verde over the assembled enchiladas and sprinkle with pickled jalapenos.

Bake

Preheat the oven to 375°F (190°C). Bake the enchiladas for 15-20 minutes until heated through.

Fry the Eggs

In a separate skillet, fry the eggs to your preference (sunny-side up, over-easy, etc.).

Serve

Serve the enchiladas hot, topped with fried eggs and drizzled with poblano crema.