-
1
Saute the lobster shells and onions in butter, then add garlic, paprika, and tomato paste.
-
2
Cook out for a few minutes.
-
3
Add the brandy and deglaze.
-
4
Let the brandy reduce until dry.
-
5
Now add the veloute, and simmer for 45 minutes.
-
6
Strain sauce through a cheesecloth.
-
7
Return the sauce to a simmer and add the heavy cream.
-
8
Dice the lobster meat, saute, and add to the sauce, simmering gently for 5 minutes.
-
9
Strain and reserve.
-
10
Adjust the seasoning to taste with salt, pepper, Old Bay Seasoning, Backdraft and Worcestershire sauce.
-
11
Add the white wine immediately before serving.
-
12
Preheat oven to 375F degrees.
-
13
Soften the tortillas (see TIP below) and roll tortilla into enchiladas, filling each with about 3 tablespoons Lobster and Brie mixture.
-
14
Bake enchiladas for 8-10 minutes until cooked, but not crisped.
-
15
Remove and serve two per person, covering each portion with plenty of sauce.
-
16
TIP: To soften the tortillas, run them, one at a time, under running water.
-
17
Shake off excess water, and then place in a hot non-stick frying pan over medium heat.
-
18
In about 15 seconds, steam will begin to escape; flip the tortilla and heat the over side.
-
19
Roll immediately.
-
20
To soften in the microwave, wrap 5-10 tortillas in plastic bag, and sprinkle with 1/4 teaspoon of water.
-
21
Heat for up 45-60 seconds.
-
22
Roll immediately.
