Lobster Enchiladas with Jalapeno Marmalade

Lobster Sauce
2 tablespoons olive oil
1 cup shallots, minced
1 cup brandy
1 cup tequila
1 quart lobster stock
¼ cup tomato paste
1 teaspoon cayenne pepper
1 teaspoon ancho chili powder
4 tablespoons paprika
4 tablespoons dark chili powder
3 tablespoons cumin
¼ to ½ roux to thicken - equal parts butter and flour cooked together
Salt and pepper to taste
2 each, 1 ¼ pounds fresh lobsters, cooked with all meat removed and small diced
4 each, 6 inch flour tortillas, charred on one side
Red and green bell peppers, julienne
Cilantro leaves

Preheat oil in saucepan, add shallots and caramelize.

Add liquor, flame off alcohol and reduce by half. Add lobster stock and reduce by half. Add tomato paste and seasonings, then bring to a boil.

To form a roux, mix equal parts of melted butter and flour. Combine into a thick paste.

Add roux to lobster sauce to thicken. Reduce to low heat and simmer for one hour. Adjust seasoning to taste. Strain lobster sauce through a fine sieve/strainer. Set aside.

Jalapeno Marmalade
2 tablespoons olive oil
¼ cup shallots, minced
2 cloves garlic, minced
2 cups port wine
2 cups currant jelly
½ cup diced green chilies
1 large jalapeño, small diced
½ teaspoon ancho chili powder
1 tablespoon dark chili powder
1 tablespoon paprika
2 teaspoons cumin
¼ cup cornstarch, mixed with water for thickening

Preheat oil in saucepan. Add shallots, garlic and caramelize. Add seasonings and cook for two minutes. Add wine and reduce by half. Add jelly, chilies, jalapeño, chili powders, paprika and cumin. Cook for one hour. Thicken with cornstarch mixture and cook for 10 more minutes. Set aside.

Lobster Enchiladas
2 1/4-pounds fresh lobsters, cooked and all meat removed and small diced
4 6-inch flour tortillas, charred on one side
Red and green bell peppers, julienne
Cilantro leaves

Heat lobster sauce and meat. Place mixture on charred tortilla. Fold both sides to a V-shape, leaving meat and sauce exposed. Place warm marmalade on one side of the V and lobster sauce on the other. Garnish with julienned red and green bell peppers and fresh cilantro leaves. Serve immediately. Serves 4.