Lobster Enchilada

  • 1 large onion, chopped
  • 2 sweet peppers, chopped
  • 3 garlic cloves, minced
  • 4 ounces olive oil
  • 2 (6 oz.) cans tomato paste
  • 3 (6 oz.) cans tomato pureé
  • 6 cups water
  • ¼ teaspoon oregano
  • 4 bay leaves
  • 3 tablespoons Nellie & Joe’s Key West Lime Juice
  • 4 tablespoons cider vinegar
  • 6 steamed lobster tails

Sauteé sweet peppers, onion and garlic in olive oil until golden. Mix tomato pureé, tomato paste and water; add to onion mixture. Add oregano, bay leaves, Nellie & Joe’s Key West Lime Juice and cider vinegar and cook over low heat for 1 hour. Cut lobster tails into bite-sized pieces and add to mixture. Season with salt and pepper to taste. Cook until sauce thickens. Preheat oven to 375°. Soften the tortillas and roll tortilla into enchiladas, filling each with about 3 tablespoons of lobster mixture. Bake enchiladas for 8-10 minutes until cooked, but not crisped. Remove and serve two per person, covering each portion with plenty of sauce.