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Lobster Chimichanga

Lobster Chimichanga


¾ pound fresh lobster meat
1 large leek, white part diced
¼ cup heavy cream
Salt and white pepper
4 flour tortillas, 7" in diameter
2 ounces goat cheese, cut into 4 portions
2 cups vegetable shortening
Cilantro beurre blanc

Blanch the lobster meat for 2 minutes in boiling water and set it aside.

Blanch the diced leek for 1 to 2 minutes to soften.

Pour the cream into a heavy pan and cook it over medium-high heat for several minutes until it thickens, add the blanched leek and season to taste. Allow the mixture to cool.

To assemble, spread the center of each tortilla with a quarter of the reduced cream and leek mixture. Place a portion of the goat cheese and a quarter of the lobster meat slightly off-center on each tortilla. Fold 2 sides of the tortillas over the filling, roll them up tightly, and secure each roll with a toothpick. Heat the shortening to about 365˚F in a deep pot and deep fry the chimichangas for 3 to 4 minutes, or until they are cooked through and a deep golden brown. Drain briefly on paper towels. Serve the chimichangas with cilantro beurre blanc.