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,
but I had lobster in the refrigerator and courageously decided on an at home dinner.
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.
Yellow napkins and glasses tinted with color completed the setting. Nothing fussy here, just playful.
Lilies from the farmers market and dahlias from the yard were just right colors, and they were arranged around the gal who came from TJ Maxx. She was glad to be included!
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….
Lobster Enchiladas
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.
White 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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What a wonderful meal to prepare, I’ve never had Lobster enchiladas before, but looking at the ingredients and the black bean salsa I’m not surpised there was none left ! And such a pretty table too, how welcoming for Karen and her husband !
It was great fun getting together with someone I’ve gotten to know through the blog. Who knows, maybe one day our paths will cross.
Maine in autumn is on my bucket list. Heck, Maine anytime would be great! Your meal looks absolutely fantastic! Thanks for stopping by Nouveau Stitch.
Ellen
Your Lobster Enchiladas look & sound delicious with that wonderful black bean salsa! I’m more than a little intimidated to prepare lobster 🙂 I love how you fold and drape fabric, mixing colors & textures at the table!
Oh goodness, it’s 8pm around here and I am sooo hungry!! You’re going to kill me with LOBSTER ENCHILLADAS???!!! I never had them in my life and they look awesome and yummy!! Your table is lovely too, so warm and inviting. What a great time you guys had at your house. I have a cousin in Maine, and if I ever visit him, I will call you for the Enchilladas, too!! Enjoy the weekend.
FABBY
I had never had lobster enchiladas either, but I thought why not, I make all kind of other enchiladas. I’m glad I made those.
Everyone that reads about your lobster enchiladas should know that they were absolutely delicious. A great evening with wonderful company. Thanks again!
It was a fn time and I look forward to next time!
Your table is so nice! The lobster enchiladas looks delicious!
Oh my goodness, if I ever come to Maine, I want to eat lobster for every meal. These enchiladas sound wonderful. What a sweet friend you are. I love you dressed the table with the diagonal cloth. It’s so colorful and fun.
No problem, Kitty, eating lobster every day you’re in Maine. This summer we sometimes had it twice a day. Is that what you call overload? Thanks for stopping by.
I want to make reservations for late next summer! That looks absolutely fabulous. You can show me how to cook a lobster without being afraid. Your table linens are really gorgeous pieces. Love the mix of dishes on the table. Pretty flowers. You do live in a beautiful spot, if only for part of the year.. xo marlis
Come on up Marlis, and will fix the lobster together. No problem. Oh, and when you’re here you’ll be setting the table.
I’ve never had lobster enchiladas, but now that I have your recipe I’ll have to make these. Sounds delicious. Love the colorful plates and linens on this table. 😉
Thanks Sarah for stopping by. If you do try the enchiladas you won’t be sorry. Enjoy!
After living most of my life in Miami, Florida , Maine summers and winter blizzards seem very appealing to me.
I grew up in Florida and have lived most of my adult years in Houston, and I do enjoy the change of climate in Maine though a little winter goes a long way and I don’t mind being in Houston then.
Oh, that looks soooo good! Wish I had access to fresh lobster. Your table is so inviting, and I have that same Santon that you have on your table. I know you had a great time! laurie
Lobster has been both plentiful and affordable this season, and we’ve taken advantage of it. There are so many things you can do with lobster.
Oh, for heaven’s sake, Linda…what are you tryin’ to do to me?!??!!!! That looks SO good!!!! I have never eaten lobster enchiladas in my life, but I would sure be willing to give them a try. If I’m ever in Maine, I’m putting in my reservation early! 🙂 Great job with the table, too! I love the salad plates (just gorgeous!!!) and the beautiful flowers all dotted around. I like to get playful with linens, too, so I especially appreciate what you’ve done here. The 1st photo…is that where you live??!?!!! That’s beautiful!!! When people live that close to the ocean, though, what do they do in a storm? Doesn’t the ocean rise and come up close to the house? I’ve always been curious about that. Ramon & I were standing on the shores of the Atlantic when the tsunami reared its ugly head in 2004. Of course, we had no idea a tsunami was taking place. We were standing there in the rain with the waves lapping furiously against the rocks. We must have been out of our minds! We had just never seen the Atlantic before, and Ramon was determined that we were going to since we had driven all that way (to Tybee Island). I don’t remember all that much about what it looked like because it was dark from the clouds that looked almost as if they were sitting right on top of the water. Scary!!!!!! I was just worried that my pretty new shoes were getting wet! 😉
Alycia, as long as you will set the table I will be your slave, fix you anything you want. As for the first photo, that is Stonington. I live in Rockport. Yes, the tide does rise and fall but you situate your house to accommodate those changes. Fortunately, there aren’t too many storms here, and when they come you just batten the hatches!
Looks good! When I come leave out the chilies! I don’t like anything talking away from the flavor of that beautiful lobster!
I was wondering if you knew one another . I know you aren’t in Maine year round. Great you are getting to meet!
Come on, Kathleen, and I will fix the lobster any way you want it.