Lobster-Stuffed Surf and Turf Enchiladas

Name: Lobster-Stuffed Surf and Turf Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 4
Ingredients: 1 cup cooked lobster meat, chopped; 1 pound ground beef; 1 cup shredded cheese (cheddar or Monterey Jack); 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 8 corn tortillas; 2 cups enchilada sauce (homemade or store-bought); 1 cup sour cream; 1 tablespoon fresh cilantro, chopped (for garnish)

Highlighted under: Global Gourmet Plates

I've always been a fan of combining flavors, and that’s exactly what led me to create this Lobster-Stuffed Surf and Turf Enchiladas recipe. With the rich, buttery taste of lobster paired with perfectly seasoned beef, these enchiladas are not only delicious but also a showstopper at any gathering. I love how the creamy cheese sauce brings everything together, making each bite a delightful experience. Whether you're hosting a dinner party or just want to indulge in an exceptional meal, these enchiladas will elevate your taste buds and leave you craving more!

Created by

Leo

Last updated on 2026-01-05T19:50:30.071Z

Creating these Lobster-Stuffed Surf and Turf Enchiladas was an experiment that I absolutely enjoyed. I wanted to showcase the luxurious flavors of lobster alongside the hearty depth of beef, and the results were astonishing. I used a homemade enchilada sauce, which not only enhances the flavor but also adds a personal touch that store-bought sauces just can't match.

One specific detail I discovered is the importance of not overcooking the lobster—just a quick simmer until it’s opaque is all you need. This ensures that your lobster remains tender and flavorful, creating a delightful contrast against the seasoned beef. It’s a critical step that I can’t emphasize enough!

        Why You'll Love This Recipe
        Decadent blend of tender lobster and juicy steak
Rich, creamy sauce that brings indulgence to every bite
Impressive dish for special occasions or a cozy dinner

      

Understanding the Ingredients

The key to these Lobster-Stuffed Surf and Turf Enchiladas lies in using high-quality lobster meat. Fresh or frozen lobster can work, but ensure it's well-cooked and chopped into bite-sized pieces. This allows the lobster's buttery flavor to mesh beautifully with the beef. I recommend avoiding canned lobster meat as it lacks the necessary texture and freshness, which are vital for elevating this dish.

Ground beef adds heartiness to the enchiladas. Opt for ground chuck or sirloin for a good balance of flavor and fat content—about 80/20 is ideal. This meat ratio provides enough juiciness while minimizing excess grease. The combination of beef and lobster not only delivers a rich flavor profile but also various textures, making every bite enjoyable.

Perfecting the Assembly

When it comes to assembling the enchiladas, warm the tortillas before filling them to prevent tearing. A quick 30 seconds in a dry skillet or a few seconds in the microwave helps them become pliable. I often cover the tortillas with a damp cloth while I work, keeping them warm and soft. This step is crucial; if they're too cold, they might crack, ruining the overall presentation.

To ensure even distribution of the filling, spoon approximately 2 to 3 tablespoons of the lobster and beef mixture onto each tortilla. Be mindful not to overfill, as this can cause bursting during baking. Once rolled, place them seam-side down in the baking dish; this positioning ensures they stay closed and helps absorb the enchilada sauce as they bake.

Serving Suggestions and Variations

These enchiladas are delightful on their own, but they can also be complemented with various toppings. Consider fresh avocado slices or a zesty squeeze of lime for an added layer of flavor. A sprinkle of crumbled queso fresco or a drizzle of chipotle crema can enhance the experience, offering a lovely contrast to the rich filling and sauce.

If you want to switch things up, consider adding other seafood like shrimp or crab to the filling or incorporating black beans for a vegetarian option. You can also make a lighter version by using lean ground turkey instead of beef. Remember, the key to maintaining the dish's rich flavors is retaining the creamy cheese sauce; so don't skimp on that!

Ingredients

Gather these ingredients to whip up your Lobster-Stuffed Surf and Turf Enchiladas:

For the Filling

1 cup cooked lobster meat, chopped
1 pound ground beef
1 cup shredded cheese (cheddar or Monterey Jack)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

For the Enchiladas

8 corn tortillas
2 cups enchilada sauce (homemade or store-bought)
1 cup sour cream
1 tablespoon fresh cilantro, chopped (for garnish)

Instructions

Follow these steps for a deliciously satisfying meal:

Prepare the Filling

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then stir in the garlic powder, onion powder, salt, and pepper. Gently fold in the lobster meat and half of the shredded cheese, mixing until everything is uniformly combined.

Assemble the Enchiladas

Warm the corn tortillas slightly in a skillet to make them pliable. Spoon the lobster and beef mixture onto each tortilla, roll them up tightly, and place them seam-side down in a greased baking dish.

Add Sauce and Bake

Pour the enchilada sauce over the rolled tortillas, ensuring they are well coated. Sprinkle the remaining cheese on top and bake in a preheated oven at 350°F (175°C) for 25 minutes, or until bubbly and golden.

Serve and Enjoy

Remove the enchiladas from the oven and let them cool for a few minutes. Serve topped with sour cream and garnished with fresh cilantro. Enjoy the explosion of flavors!

Pro Tips

For an even richer flavor, consider adding a touch of lime juice to the filling. It brightens the flavors beautifully!

Storage Tips

Leftover Lobster-Stuffed Surf and Turf Enchiladas can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a baking dish, cover with foil, and warm them in a preheated oven at 350°F (175°C) for about 20-25 minutes. This method helps maintain the texture without drying them out.

If you've prepared a large batch, consider freezing the enchiladas. To do this, assemble them without baking and cover them tightly with foil or plastic wrap. They can be stored in the freezer for up to three months. When ready to enjoy, bake directly from frozen, adding an extra 10-15 minutes to the cooking time.

Troubleshooting Common Issues

If your enchiladas come out watery, it’s often due to excess moisture in the filling. Ensure the lobster meat is well-drained and the beef is adequately browned and drained of excess fat. This step is critical to maintaining that creamy sauce consistency without being overly soupy.

Another common issue is dry enchiladas, which can happen if the baking time is too long or the sauce is insufficient. Keep an eye on them in the oven, looking for bubbling sauce and golden cheese. If you notice they are drying out, you can cover them with foil during baking to trap moisture.

Questions About Recipes

→ Can I use frozen lobster instead of fresh?

Yes, frozen lobster can work well. Just ensure it's fully thawed and drained before use.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I make these enchiladas ahead of time?

Absolutely! You can assemble them a day in advance and refrigerate them until you're ready to bake.

→ What side dishes pair well with these enchiladas?

Serve with a fresh salad, refried beans, or Spanish rice for a complete meal!