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1
Bring a large pot of water to a boil.
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2
In a saute pan over medium heat, add 3 tablespoons olive oil and saute the zucchini, jalapenos, garlic and onions until they begin to caramelize, about 5 minutes.
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3
Then add the vegetable stock and lower the heat.
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4
Season the mixture with salt and pepper and simmer 20 minutes.
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5
Puree in a blender and adjust seasoning, if necessary.
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6
(See Cook's Note.)
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7
Hold warm over low heat.
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8
Salt the boiling water generously and blanch the Swiss chard leaves just until limp, 2 to 3 minutes.
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9
Remove and drain.
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10
In a saute pan over medium-high heat, add the remaining 2 tablespoons olive oil, the coriander, cumin and onion powder.
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11
Cook until fragrant, about 20 seconds.
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12
Then add the lobster, lime juice and season with salt and pepper.
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13
Cook another 30 seconds to 1 minute, just so the flavors combine.
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14
Be careful not to overcook the lobster.
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15
To assemble, place a spoonful of lobster in each blanched Swiss chard leaf and roll up like an enchilada.
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16
Then pour the sauce over the top and garnish with the feta cheese.
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17
Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes.
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18
Transfer liquid to a blender or food processor and fill it no more than halfway.
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19
If using a blender, release one corner of the lid.
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20
This prevents the vacuum effect that creates heat explosions.
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21
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
