Lobster Sauce

Lobster Sauce Main Pic

If you’ve ever ordered Lobster Raviolis or pasta with a Lobster Sauce from an Italian Restaurant and they prepare it right, it truly is stunning.  It can be prepared several different ways but it usually always has cream.  You can even put roasted tomatoes in it if you’d like but I like it best prepared the way I show you in this video recipe.  There’s also a nice touch of almond in the sauce that tastes real sweet thanks to the added Amaretto.  You’ll swear you’ve died and gone to Italian Heaven.

Also, be sure to check out my Mussels Recipe down below and my Shrimp Scampi.  Both dishes are a fantastic side dish or appetizer to compliment any pasta recipe.  And if you’re interested in the Seafood Scissors I use to cut the Lobster Tails, CLICK HERE.

CLICK HERE for Mussels
CLICK HERE for Shrimp Scampi

Lobster Sauce Ingredients:

8 oz Cheese Raviolis or Pasta, cooked
2 Lobster Tails, cooked
2 oz unsalted butter
1 Garlic Clove, chopped
1 Green Onion, chopped
2 tbsp Fresh Parsly, chopped
1/2 tsp anchovy paste
3/4 cup Lobster Stock or Clam Juice, with Crab boil seasoning
2 ounces Amaretto or cognac
1/2 cup heavy cream
1 tbsp Lemon juice, freshly squeezed
2 tbsp of Parmesan Cheese

Seafood and Crab Enchilada

Seafood and Crab Enchiladas

This is one of my favorite dishes to order when I go out for Mexican.  It isn’t always on the menu because I’m not entirely certain it’s authentic.  But whatever it is, it’s delicious and one of the most important steps is making the Seafood and Crab mix correctly.  Yes it’s imitation crab, but if you buy the right stuff you will see that the ingredients involve mostly white fish like pollock, cod and I believe whiting if I’m not mistaken.  Then there is always some small portion of real crab meat to help the flavor.  So the “Seafood and Crab” description is accurate if someone wants to argue the point.  But I discovered long ago that the secret to making a great mix is in the mayonnaise.  A dab of minced or chopped garlic helps too, but you’ve got to make sure that the mayo get’s fully absorbed into the mix with plenty left on the outside to keep it moist.  This means a lot of stirring.  I always break up the meat as much as possible before I add the other ingredients, but really that’s all there is to it.  But I’m telling you, if you skip this simple step, your Seafood and Crab mix in your Enchilada will be so-so and you won’t like it near as much!  This dish can be fabulous if take a few extra minutes to prepare it right.  Also it’s important to have a good Enchilada Sauce to fully coat your tortilla’s.  Lucky for you I just posted my recipe for that just before this one and I’ve added to the end of this instructional tutorial.  Oh, and yes this recipe does call for flour tortilla’s.  It’s the way it comes no matter where I order it.  So use a doughy restaurant grade flour tortilla.  You can find them in the refrigerated section in normal grocery stores, often near the chorizo and mexican cheese, or you can get them at your local mexican market.  They are usually thinner tortillas but that’s what you want.  Here’s a link to a Bean and Cheese Burrito video where I actually show you what they look like and how they make a difference.  I also have a Chicken Enchilada’s Recipe made with Verde if you are interested, CLICK HERE for that.

Seafood and Crab Enchilada’s Ingredients:

Flour Tortilla’s
1 cup Seafood and Crab mix for each Tortilla (do the math)
3 oz Enchilada Sauce
1/2 cup Cheddar Cheese, grated

Seafood and Crab Mix (Original Post)

2 cups Imitation Crab meat
2 chopped Green Onions
1 chopped Garlic Clove
1 cup Mayonnaise
1 tbsp Olive Oil
Salt and Pepper to taste

Enchilada Sauce (Original Post)

12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves