Time P1DT1h Yield 10 Enchiladas, 5 serving(s) Number Of Ingredients 20 Steps:
Saute the lobster shells and onions in butter, then add garlic, paprika, and tomato paste. Cook out for a few minutes. Add the brandy and deglaze. Let the brandy reduce until dry. Now add the veloute, and simmer for 45 minutes. Strain sauce through a cheesecloth. Return the sauce to a simmer and add the heavy cream. Dice the lobster meat, saute, and add to the sauce, simmering gently for 5 minutes. Strain and reserve. Adjust the seasoning to taste with salt, pepper, Old Bay Seasoning, Backdraft and Worcestershire sauce. Add the white wine immediately before serving. Preheat oven to 375F degrees. Soften the tortillas (see TIP below) and roll tortilla into enchiladas, filling each with about 3 tablespoons Lobster and Brie mixture. Bake enchiladas for 8-10 minutes until cooked, but not crisped. Remove and serve two per person, covering each portion with plenty of sauce. TIP: To soften the tortillas, run them, one at a time, under running water. Shake off excess water, and then place in a hot non-stick frying pan over medium heat. In about 15 seconds, steam will begin to escape; flip the tortilla and heat the over side. Roll immediately. To soften in the microwave, wrap 5-10 tortillas in plastic bag, and sprinkle with 1/4 teaspoon of water. Heat for up 45-60 seconds. Roll immediately.
Time 2h15m Yield 1 gallon Number Of Ingredients 18 Steps:
———BasicRoux———–. Heat the clarified butter or oil in a pan over moderate heat. Add the flour all at once. Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes. ———WhiteMirepoix——–. Cut the vegetables into an appropriate size, based on the cooking time of the dish. Add mirepoix to the recipe as directed. ———–Sachetd’Espices———-. Place all ingredients on a piece of cheesecloth approximately 4 inches square. Gather up the edges and tie with butcher’s twine, leaving a long tail of string to tie to the stockpot handle. A standard sachet d’epices, French for"bag of spices," as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation. ———-Veloute———–. Thicken your stock with just enough roux for the proper texture.
Time 20m Yield 2 cups Number Of Ingredients 5 Steps:
In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.
Time 1h Yield 8 to 10 servings Number Of Ingredients 15 Steps:
For the veloute: In a stockpot, combine cognac, onions, carrots, celery, lobster carcasses, leeks and fennel. Add 1 gallon water and bring to a simmer. Add the cream and simmer until thickened. Press through a fine-mesh sieve. Chill until ready to serve. For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill. Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar.
More about “veloute used for lobster enchiladas wwhite wine sauce recipes”
Time 55m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese. Bake in preheated oven for 30 minutes.
