Shakin & Bakin Foodie Blog

One of my favorite cuisines happens to be Mexican food. On top of that, I love all kinds of different seafood. This recipe for Zone Manhattan’s Lobster, Pea and Pablano Enchilada looks like the perfect marriage of both!

Recipe is courtesy of Zone Manhattan.

Zone Manhattan’s Lobster, Pea and Pablano Enchilada
Serves 12

Lobster - 1 ¼ lb.
Crepes -12
Pea Tendrils
Veggies for Filing- onions, Peas, Lime Juice and Zest, cilantro, Roasted Pablano
Cooked Black Beans - ½ lb
Green Squash - 1 c. Diced Small
Snow Peas - ½ c. Sliced Small
Grilled White Corn Cut off cobb
Chayote- ½ c Small dice
Baby Pepper- 1cs Sliced Round and Roast
Monterey Jack cheese - ½ pc.
Roasted Tomatillo and Green Pea Salsa
Tomatillo- 5 ea Dice and Roast
Lime- 1 Juice and Zest and Cilantro
Avocado- ½ Diced
Whole Wheat Crepes

Cook Lobster for 15 min in boiling water, cool and remove meat and dice. Sauté Veggies for filling until cooked, then cool. Mix Lobster and Veggies, add Juice and Zest of ½ a lime. This and cheese is your filling for the enchilada. Trim Crepe and Roll Enchilada. These can be made in advance and heated for 1 ½ min in a micro with Cheese and Salsa on top. Whole Wheat Crepe as Tortilla, Roll and Warm in Micro for 1 ½ min. Season Black Beans with Cilantro, Toasted Cumin and Lime Juice and Zest. Add Orange Grape Tomatoes, Diced Vegetables and roasted Corn. Mix. This can be made in advance and heated for 1 ½ min in a micro after warming sprinkle over Pea Tendrils.