Seafood Enchiladas

1. 1

   In a 3- to 4-quart pan over high heat, bring chicken broth to a boil. Add lobster tails and return to a boil; cover, reduce heat, and simmer until lobster is opaque but still moist-looking in center of thickest part (cut through shell to test), 8 to 10 minutes. Lift tails from broth and let cool.

2. 2

   Return broth to a boil over high heat. Cut shrimp into 1-inch lengths. Add shrimp to pan, cover, reduce heat, and simmer just until shrimp is opaque but still moist-looking in center of thickest part (cut to test), 1 1/2 to 2 minutes. With a slotted spoon, lift shrimp from broth and let cool. Reserve broth.

3. 3

   With kitchen shears, cut through tops of lobster shells lengthwise down the center. Set tails, cut-sides up, on a board. With a large knife, slice tails in half lengthwise through cuts. Pull out meat; cut into 1-inch chunks.

4. 4

   In a 10- to 12-inch frying pan over medium-high heat, melt butter. Add chopped onion, garlic, and mushrooms; stir often until onion is limp and mushrooms are lightly browned, about 10 minutes. Sprinkle flour over vegetables and stir until evenly coated. Whisk in 2 cups reserved broth (reserve remainder) and the brandy, and stir until mixture boils. Add lobster and shrimp. Season to taste with salt and pepper.

5. 5

   In a blender or food processor, whirl 1 more cup reserved broth (save remainder for other uses or discard) with enchilada sauce and chilies. Pour 1 1/2 cups of the mixture into a 9-inch pie pan.

6. 6

   Stack 6 tortillas and put in a microwave-safe plastic bag but do not seal. Heat in a microwave oven on full power (100%%) until tortillas are hot and pliable, 1 1/2 to 2 minutes. Dip tortillas, 1 at a time, in sauce mixture to coat. Lay each tortilla flat and spread about 1/3 cup seafood filling down the center; roll to enclose. Set filled tortillas, seam down, in a single layer in a shallow 2 1/2- to 3-quart baking dish.

7. 7

   Heat remaining 6 tortillas, dip in sauce, fill, and roll. Arrange in another shallow 2 1/2- to 3-quart baking dish. Pour remaining sauce mixture evenly over enchiladas. Sprinkle cheese evenly over each dish.

8. 8

   Bake in a 350 degree oven until enchiladas are hot in the center, about 25 minutes (about 20 minutes in a convection oven). Sprinkle a band of tomatoes, then green onions, down center of each dish. Add more salt and pepper to taste.

No additional tips available.