MORE

Vincent Guerithault's Lobster Chimichanga

Vincent Guerithault's Lobster Chimichanga
Vincent Guerithault's Lobster Chimichanga
Daniel Guerithault

This week we talked life and shop with Phoenix food scene veteran Vincent Guerithault. Today he shares a classic Vincent on Camelback recipe.

Lobster Chimichanga

Ingredients
¾ pound fresh lobster meat
1 large leek, white part diced
1/3 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

Find out the method and how to make Cilantro Beurre Blanc after the jump.

Method
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.

Cilantro Beurre Blanc

Ingredients
1 cup white wine
1 cup white wine vinegar
1 tbsp. chopped shallots
1 tbsp. heavy cream
1 pound unsalted butter, cut into 8 cubes
¼ cup chopped cilantro

Method
Put the wine, vinegar and shallots in a skillet and reduce the mixture over moderate heat
until the liquid is completely gone and only the shallots remain. Whisk in the cream and
softened butter, 1 cube at a time. Add the chopped cilantro. Serve the sauce hot, but do not allow it to boil.

Follow Chow Bella on Facebook and Twitter.


Sponsor Content

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >