Name: Poblano Chiles Rellenos with Lobster, Avocado, and Pepitas O
Ingredients: 1/4 lb (1 stick) butter; 1/4 c Chopped shallots; 2 1/4 lb Shelled lobster tails, cut in half lengthwise; Salt and pepper to taste; 1/4 c Spanish vinegar; 2 c Cream; 1/4 c Toasted pepitas (or pine nuts); 1/4 c Roughly chopped cilantro leaves large avocado, skinned and diced medium; 6 Poblano chiles, roasted and peeled, stems left on; 1/2 c Freshly squeezed orange juice; 3 tb Champagne vinegar or white wine vinegar; 3 tb Chopped shallots, in medium-fine dice; 1 Bay leaf; Freshly cracked black pepper; 1/2 c Heavy cream; 1 lb Butter, cut into small pieces and chilled

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Spanish		1	Servings

INGREDIENTS

1/4	lb	(1 stick) butter
1/4	c	Chopped shallots
2 1/4	lb	Shelled lobster tails, cut in half lengthwise
		Salt and pepper to taste
1/4	c	Spanish vinegar
2	c	Cream
1/4	c	Toasted pepitas (or pine nuts)
1/4	c	Roughly chopped cilantro leaves large avocado, skinned and diced medium
6		Poblano chiles, roasted and peeled, stems left on
1/2	c	Freshly squeezed orange juice
3	tb	Champagne vinegar or white wine vinegar
3	tb	Chopped shallots, in medium-fine dice
1		Bay leaf
		Freshly cracked black pepper
1/2	c	Heavy cream
1	lb	Butter, cut into small pieces and chilled

INSTRUCTIONS

BUTTER SAUCE
Full Title: Poblano Chiles Rellenos with Lobster, Avocado, and Pepitas Over
Citrus Butter
1. In a saute pan, heat butter until slightly foamy. Add the shallots and
then the lobster. Turn the meat from time to time until it is cooked
through. Season lightly, add the vinegar, and reduce for 30 seconds. Add
the cream, stir, and then, using a slotted spoon, remove the lobster to a
plate. 2. Reduce the cream until thick and strain it into a bowl. 3. Put
the nuts into a food processor and pulse twice. Now add the lobster and
pulse twice. Add the cilantro and pulse. Now, with the machine running,
quickly add the strained cream. Turn machine off, scrape this mixture into
a bowl, and chill. (It is important not to overprocess the mixture. If need
be, scrape the processed lobster mixture into a bowl and then stir in the
cream, entirely omitting processing the cream.) 4. When the mix is cold,
add the diced avocado and gently mix. Season to taste. (The poblano is
somewhat spicy, so remember, when you are seasoning the lobster stuffing
mixture, to allow for the heat that the chile will bring to the final
dish.) 5. Carefully slit open the peppers and cut out the area under the
stem that holds the majority of the seeds. Try to keep the chile from
ripping. Stuff the poblanos with the lobster mixture and chill. 6. Prepare
the sauce: In a small, heavy saucepan reduce orange juice, vinegar,
shallots, bay leaf, and black pepper until almost evaporated. Add the cream
and reduce to 1/2 to 3/4 cup and then gradually whisk in the pieces of
butter until incorporated. Strain sauce through a fine-mesh strainer into a
pot or bowl and keep in a warm place. 7. Put the stuffed poblanos on a
lightly oiled baking sheet and heat them through in a preheated 350-degree
oven. This should take 10 minutes or less. 8. Spoon the warm sauce onto
warm plates and top with the poblanos. Serve.
This is a full-flavored dish, with complex combinations of hot, sweet.
tart, and rich. A fairly full-bodied white with some tart acidity, such as
a Gavi dei Gavi or Alsace Gewurtztraminer would be appropriate.
Recipe from: Feast of Sunlight by Norman Van Aken The Harvard Common Press
Copyright =A91997
Posted to CHILE-HEADS DIGEST V3 #363 by Judy Howle <howle@ebicom.net> on
Jun 22, 1995

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