Lobster Enchilada with Avocado-Sweet Corn Salsa

== Description ==
Two citrus juices give this guacamole twice the zing
=== Ingredients ===
* 3 lobster tails*
* 4 small ears corn
* 1 bunch fresh cilantro, divided
* 2 Tbsp butter
* 1 large sweet Onion, chopped and divided
* 3 jalapeño peppers, seeded, chopped, and divided
* 2 Cups whipping cream
* 1 ½ tsp salt, divided
* 2 large Genuine California avocados, peeled
* 3 Tbsp lime juice, divided
* 2 plum tomatoes, chopped
* ¼ tsp ground cumin
* ½ Cup sour cream
* 8 (10-inch) flour tortillas
* cooking spray
== Directions ==
Cook lobster in boiling salted water to cover in a Dutch oven 6 to 7 minutes Remove from liquid, reserving boiling liquid in pot. Cool lobster. 
Add corn to reserved boiling liquid, and cook 3 minutes. Remove corn; measure 2 cups cooking liquid, and set aside. 
Remove lobster meat from shells, reserving shells. Chop meat. 
Cut corn from cobs, reserving 2 corncobs. Loosely measure 1/4 cup cilantro leaves; chop and set aside. 
Melt butter in a Dutch oven over medium-high heat. Add 3/4 cup chopped Onion and 2 jalapeño peppers; sauté 2 minutes. Add reserved lobster shells, reserved corncobs, reserved 2 cups cooking liquid, remaining cilantro, whipping cream, and 1 teaspoon salt. Bring to a boil; reduce heat, and simmer 10 minutes. Pour mixture through a wire-mesh strainer, discarding solids. Cool cream mixture slightly. 
Process cream mixture, 1 avocado, and 1 tablespoon lime juice in a food processor or blender until smooth, stopping to scrape down sides. Set cream sauce aside. 
Chop remaining avocado, and place in a small bowl. Stir in corn kernels, remaining Onion, remaining jalapeno pepper, remaining 2 tablespoons lime juice, tomato, and cumin. Set 1 cup corn relish aside. 
Stir lobster, sour cream, and remaining 1/2 teaspoon salt into remaining corn mixture. 
Warm tortillas according to package directions. Place 1/2 cup lobster mixture down the center of each tortilla; roll up tortillas and place, seam side down, in a 13x9 inch baking dish coated with cooking spray. Top with cream sauce, spreading to cover edges of tortillas. 
Bake at 350° for 22 minutes. Sprinkle with reserved 1 cup corn relish and reserved chopped cilantro. Serve immediately. 
* 1.5 pounds unpeeled, large fresh Shrimp may be substituted for lobster.
=== Other Links ===
== See also ==
Category:Avocado Recipes
Category:Corn Recipes
Category:Hass avocado Recipes
Category:Jalapeno pepper Recipes
Category:Light whipping cream Recipes
Category:Lime Recipes
Category:Lime juice Recipes
Category:Plum tomato Recipes
Category:Shrimp Recipes