BLACK ENCHILADA WITH LOBSTER
Salsa Verde and Chili- Lime Cream

Serves 4

Mise en Place  (stuff to have ready before starting final steps)

4 homemade Black Tortillas (Squid Ink)
12 oz Cubed Lobster meat ( use Maine Lobster, reserve the Claws for presentation)
8 oz Chili- Lime Cream + 4 oz in squeeze bottle
12 oz Salsa Verde
6 oz Shredded Monterey Jack Cheese
1 cup ea:
diced Black Olives
diced Mango
diced red pepper
chopped green onions
Cilantro Leaves 4 ea
Squeeze Bottle with Chili- Lime Cream (4oz)
4 ea Lobster Heads and Tails, cut into shape
1 cup of heated Canola Oil for Tortillas

Preparation:

1 cup Masa Harina
1/3 cup AP Flour
1 oz Canola Oil
2 Tblsp Squid Ink
2 oz warm water or as needed (enough to make a dough ball)
Combine Squid Ink and Water
In a mixing bowl combine Masa, flour and oil, add water, mix well to form a firm dough ball. Divide dough into four golf size balls and let rest, covered in plastic wrap for 30 min.
Using a Rolling Pin, roll dough balls between plastic wrap into crepe size rounds
(about 6inches and thin)
Carefully remove plastic wrap and cook tortillas in a hot non stick pan without any grease for about 30 seconds on ea side or until it start to inflate lightly. Remove tortilla from pan and slide it onto a plate, keep tortillas covered with a clean napkin to prevent drying out.
This can be done a day in advance, just wrap tortillas while they are still warm to keep them pliable.

2 cups Sour Cream
2 oz fresh Key Lime Juice
1 or 2 Tblsp seeded and chopped Jalapenos (depends on heat of chilies)
make sure it is spicy though.
Combine lime juice and chilies in a blender to make a smooth, spicy juice.
Add Juice to Sour Cream with out over whipping to keep sour cream thick.
Take 1/3 of this chili- lime cream and put it in a squeeze bottle for the finishing garnish.

Salsa Verde

2 cups plump Tomatillos, husked, washed and cut in half
2 Tbsp. minced Jalapenos, depending on the chilies heat
½ cup coarse chopped Cilantro, loosely packed
2 oz light brown sugar
1 oz Key Lime Juice
1 cup Julienne white onion
1.5 cups very light ! chicken stock
Pinch of Salt and Cumin

Combine all ingredients in a 2 quart heavy, non corrosive sauce pan,simmer for 20 min, blend until smooth and strain thru Chinoise to remove all Tomatillos seeds. Adjust seasoning and keep warm. Salsa should be the consistency of a Jus Lié.

Heat Canola Oil in a small 8 inch sauté pan.
Soften tortillas by immersing them for a few seconds in the oil and keep them warm.
Carefully reheat the cubed Lobster meat with the Chili- Lime Cream, without boiling it.
Put tortilla on the plate, add generous amount of cheese, top with 3 oz of Lobster Ragout,
and roll tortilla tight. Napé Enchilada with 3 oz of Salsa Verde and top ea one with a little Jack Cheese (not to much cheese, we want to see the Black Tortilla) Bake in the oven (350) for about 2 min. to melt the cheese. Garnish as shown.
Bon Appetit