Learning that Karen from Back Road Journal also spends time in Maine, I wondered if we couldn’t get together. Luckily, she was up for it and we had a delightful day with her and her hubby.
Rather than journey down the back roads, we hit the water and journeyed up the coast to Stonington, about an hour away. You can learn more about the day here.
Now spending time with Karen wasn’t the hard part. It was where to eat that was the challenge. She is such an incredible cook that it was kinda scary to think about preparing a meal,
Setting the table was no problem….that’s the fun part. With lobster enchiladas on the menu, bright colors seemed a natural. Octagonal plates and colorful salad plates from Provence were interspersed with Tagg pieces.
A cloth, also from a Provence market, was folded on the diagonal to leave some of the table’s red toned wood showing. If you were to ask me why I don’t cover the whole table, the best answer I can give you is that I like to manipulate cloth to give it just a bit of an eye-catching quality.
Now, what about those lobster enchiladas? I had never made them before, and my thinking was not to take away from the flavor of the lobster. Here goes….
4 1/2 lb. lobsters, steamed and picked
1/2 c. dry white wine
Chop the lobster meat into bite sized pieces and saute in white wine over medium heat for about 2 minutes. Mix with 1 c. prepared sauce.
1 T. butter
1 T. flour
1 c. milk
1 t. cumin
1 4 oz. can chopped green chiles
1 c. Monterey Jack or Mexican cheese
salt and pepper to taste
Stir flour into melted butter and cook for 1 minute. Add cumin, salt and pepper. Gradually add milk and stir until thickened.
To prepare enchiladas, put 1/4 c. lobster mixture in center of a flour tortilla. Roll and place seam side down in a lightly oiled baking panS. Pour remaining sauce over enchiladas and bake at 350 for about 20 minutes.
Serve with your black bean or your favorite salsa.
Black bean salsa
1 can black beans, rinsed and drained
1 large tomato, seeded and chopped
1 jalapeño, finely chopped
2 cloves garlic, minced
1 c. fresh steamed corn kernels
1/2 c. red onion, chopped
cilantro, coarsely chopped
salt and pepper to taste
Mix all ingredients together adding a bit of lemon or lime juice and olive oil.
If not having a single morsel left is any indication, these enchiladas get the stamp of approval. Served with greens mixed with jicama and orange slices, it was a most tasty meal. I think the enchiladas could easily be made with shrimp, crabmeat or a combination. If you have any tips, do let me know.
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