My friend Gaya uncovered the recipe a while back for one of my all time favorite dishes and I've been dying to try them out! If you haven't been to Georgia Grille, you must go and you must order the Lobster Enchilada. It will change your life. If you are looking for a healthy recipe, look elsewhere...this is not it!
I modified and used beef instead of lobster. Really out of a combination laziness and emotion. While grocery shopping, I ran into a dad and his little boy who were googly eyed over the live lobsters. They were straight up naming and petting them. I couldn't buy a couple of live lobsters while they were in sight and my grocery didn't have any lobster already cooked. So, ground beef it was. And it did not disappoint!
- 1 and 1/2 teaspoons oil
- 2 Tablespoons diced shallot
- 1 Tablespoon pureed garlic, about 2 cloves
- 1 Tablespoon picked jalapeno puree**
- 3 cups chicken stock
- 2 cups heavy cream
- 1 pound cooked lobster meat, cut into large dice
- 2 and 1/4 cups grated Monterey Jack cheese, divided
- 1 red bell pepper, smoked, seeds and diced**
- 1 large tomato, diced
- 1 Tablespoon minced cilantro
- 2 teaspoons fresh lime juice
- 1/4 teaspoon marjoram (located in the spice aisle)
- 12 (8-inch) flour tortillas, softened
- 1 cup fresh tomato salsa
**The flavor of the smoked red bell pepper in the sauce is a signature at Georgia Grille. Several are smoked at once in a large commercial smoker with hickory. You can do this at home with a stovetop smoker which will take about 15 minutes. An alternative is to omit the jalapeno puree AND the smoked pepper, substituting about 1/2 a chipotle pepper in adobo sauce, pureed. (I did this...infinitely easier, great results.)
First, I browned the beef. If you use lobster, just make sure it is already cooked and diced. Chicken would be great too and I halfway considered using crab...which would be great but really extra rich, as the sauce itself is super creamy.
In a large, heavy skillet over medium-high heat, heat the oil until hot. Add the shallots, garlic and jalapeno puree (if using). Cook for about 2-3 minutes, stirring constantly. Sorry for the awful picture.
Add the chicken stock and cook until reduced by half.
Then, add the cream and continue cooking until reduced by half, stirring occasionally. This takes a while.
Next, stir in the lobster (or beef or chicken), 1 and 1/2 cups of cheese, smoked bell pepper (or chipotle pepper), tomato, cilantro, lime juice and marjoram. At this point, don't boil the mixture or it will separate. Set aside and keep warm.
OK, this is looking delicious right about now!
Spoon about 1/4 cup filling into each tortilla. Roll into a cylinder and place the tortillas seam side down in an ovenproof casserole.
Mine weren't looking too neat at first.
And I could only fit 8 in my pan...
Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
The recipe now says to preheat the broiler and broil for 2 to 3 minutes, until the cheese melts. I disagree because mine weren't piping hot all the way through. Next time, I will bake for about 20 minutes at 350 degrees and then turn the broiler up to crisp up the top.
Nevertheless, WOW. Amazing dish. Use the salsa on the individual servings so that you can easily reheat leftovers. Next time, I will use more of a pico de gallo type of salsa.
Thanks for finding this winning recipe, sweet Gaya!