Lobster-Stuffed Surf and Turf Enchiladas

Name: Lobster-Stuffed Surf and Turf Enchiladas
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 8 small corn tortillas; 1 cup cooked lobster meat, chopped; 1 cup cooked steak, diced; 1 cup shredded cheese (cheddar or Monterey Jack); 1 cup sour cream; 1/2 cup diced onions; 1/4 cup chopped cilantro; 1 tsp garlic powder; 1 tsp cumin; Salt and pepper to taste; 2 cups tomato sauce; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 tsp chili powder; 2 tbsp olive oil; 1 lime, juiced

Highlighted under: World Food Recipes

When I first decided to create these Lobster-Stuffed Surf and Turf Enchiladas, I wanted to combine my love for seafood with a classic dish. The idea of stuffing tender tortillas with a rich blend of lobster and steak excited me. With every bite, you get an explosion of flavors, and trust me, the blend of spices and creamy sauce elevates the dish to a new level. It’s perfect for a special dinner or a celebratory feast, and I can't wait to share this experience with you.

Created by

Emily

Last updated on 2026-01-05T18:26:27.856Z

Creating these Lobster-Stuffed Surf and Turf Enchiladas was an adventure that took me back to my favorite coastal memories. I remember savoring every bite of seafood enchiladas while overlooking the ocean. I wanted to capture that taste in my kitchen, and it worked beautifully! The richness of lobster paired with succulent steak makes for a delightful combination.

To make this dish shine, I recommend using fresh lobster meat, as frozen can lose some of its flavor. The creamy sauce tied everything together perfectly, while the hint of lime added a refreshing touch. Trust me, this dish is sure to impress any guest!

        Why You'll Love These Enchiladas
        Rich flavors of lobster and steak combined in every bite
Creamy, tangy sauce that perfectly complements the filling
Impressive presentation that makes any meal feel special

      

Crafting the Perfect Filling

The filling is the heart of these Lobster-Stuffed Surf and Turf Enchiladas, and achieving the right balance is crucial. The combination of lobster meat and steak not only creates a unique texture but also a contrast of rich flavors. When mixing the ingredients, avoid overmixing to maintain some chunkiness in the filling, which enhances the overall mouthfeel. The addition of fresh cilantro and onions not only brightens the dish but also adds layers of freshness that complement the seafood and beef beautifully.

For a dairy alternative, you can replace sour cream with Greek yogurt. This swap maintains the creamy texture while adding a tangy flavor. If you prefer a milder taste, consider omitting the garlic powder or using roasted garlic for a more subtle sweetness. Keep in mind that allowing your filling to sit for a few minutes can help the flavors meld, making each bite even more delicious.

Creating a Luscious Sauce

The sauce plays a crucial role in tying the flavors of your enchiladas together. Start by cooking the sauce gently; a medium heat allows the ingredients to combine without boiling, which can create a grainy texture due to the heavy cream. When adding the lime juice, taste the sauce before serving; the acidity will enhance the flavor, but too much can overpower it. Adjusting with a pinch of sugar can help balance out the acidity if needed.

If you're looking to add a bit more heat, consider mixing in some diced jalapeños or a splash of hot sauce. This will give an extra kick that pairs well with the richness of the lobster and steak. You can also experiment with different herbs like oregano or thyme for additional flavor depth. Just remember to allow the sauce to simmer until it's thickened slightly, which will give it a glossy finish that's visually appealing.

Assembly and Baking Tips

As you assemble the enchiladas, ensure your tortillas are pliable to avoid cracking—briefly warming them in the microwave helps with this. I find that stacking them in a damp paper towel while microwaving can keep them warm and flexible. Aim for even distribution of the filling for consistent flavor in every bite. If you have trouble rolling the tortillas, consider using a larger size or slightly thicker flour tortillas for easier handling.

Baking time is essential to achieving that perfect golden cheese topping. Covering the dish with foil initially traps steam, keeping the enchiladas moist. Removing the foil near the end allows the cheese to melt and brown beautifully. Keep an eye on them as they bake; you want the cheese bubbly and starting to brown, which typically occurs around the 10-minute mark after removing the foil.

Ingredients

Gather the following ingredients to create this sumptuous dish:

For the Enchiladas

8 small corn tortillas
1 cup cooked lobster meat, chopped
1 cup cooked steak, diced
1 cup shredded cheese (cheddar or Monterey Jack)
1 cup sour cream
1/2 cup diced onions
1/4 cup chopped cilantro
1 tsp garlic powder
1 tsp cumin
Salt and pepper to taste

For the Sauce

2 cups tomato sauce
1/2 cup chicken broth
1/2 cup heavy cream
1 tsp chili powder
2 tbsp olive oil
1 lime, juiced

Make sure everything is prepped and ready before you start assembling your enchiladas.

Instructions

Let's get started on this delicious journey:

Prepare the Sauce

In a saucepan, heat olive oil over medium heat. Add the tomato sauce, chicken broth, and heavy cream. Stir until well combined. Season with chili powder and lime juice, then simmer for 10 minutes.

Make the Filling

In a mixing bowl, combine the lobster meat, steak, onions, cilantro, garlic powder, cumin, and sour cream. Season with salt and pepper to taste.

Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Soften the tortillas slightly in the microwave. Spoon the lobster and steak filling into each tortilla, roll them up, and place them seam-side down in a greased baking dish.

Top with Sauce and Cheese

Pour the sauce over the top of the enchiladas, ensuring they are covered. Sprinkle with shredded cheese.

Bake

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Serve and Enjoy

Let the enchiladas cool for a few minutes before serving. Garnish with additional cilantro and lime wedges if desired.

Enjoy your delicious Lobster-Stuffed Surf and Turf Enchiladas with a side of fresh salad!

Pro Tips

For added flavor, consider adding jalapeños to the filling for a spicy kick. Pair with a refreshing margarita to complement the richness of the dish.

Storage and Reheating

If you have leftovers or are preparing these enchiladas in advance, they store well in the refrigerator for up to three days. Just ensure they cool completely before storing them in an airtight container. For longer storage, you can freeze the enchiladas before baking; simply wrap them tightly in foil and freeze for up to three months. When ready to bake, thaw overnight in the refrigerator and then bake as instructed, adding a few minutes if needed to heat through thoroughly.

To reheat leftover enchiladas, cover them with foil and bake at 350°F (175°C) for about 20 minutes. This method ensures they warm evenly without drying out. You can also microwave them for a quicker option, but be cautious of overcooking, which can make the tortillas tough.

Serving Suggestions

For an impressive presentation, serve the enchiladas drizzled with extra sauce and garnished with fresh cilantro, lime wedges, and even a sprinkle of queso fresco or avocado slices for added richness. Pair these enchiladas with a light salad or grilled vegetables to balance the richness of the dish. A refreshing cucumber and tomato salad with a lime vinaigrette complements the flavors beautifully.

If you're hosting a gathering, consider serving these enchiladas family-style on a large platter, encouraging guests to help themselves. This creates a communal atmosphere, perfectly suited for sharing delicious food. Feel free to offer a variety of hot sauces on the side for guests to customize their spice level.

Questions About Recipes

→ Can I use frozen lobster meat?

Yes, but fresh lobster will give you the best flavor and texture.

→ What can I substitute for steak?

You can use shredded chicken or shrimp for a different twist.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this dish ahead of time?

Absolutely! You can assemble the enchiladas and sauce beforehand, then bake them when ready.