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In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan and Chef Konrad Jochum from Boatyard prepare Lobster Relleno and Margaritas.

Click here for Chef Konrad Jochum's Profile

Lobster Relleno

Relleno Stuffing:

1.5 lb cooked lobster meat
1 bch sliced scallions
1 bch chopped cilantro
1 ear cooked corn
2 tbsp chopped garlic
1 lb smoked gouda cheese
4 oz goat cheese
1 roasted red pepper
1 tbsp seasoning salt
1 teasp cumin.

Combine all ingredients and refrigerate.

Stuff peeled and seeded poblano peppers with the lobster and cheese mixture.roll stuffed peppers in flour, egg wash and seasoned bread crumbs and deep fry in oil at 350 for 4 min or until golden brown.serve with a green chili tomatillo sauce.

Tomatillo Sauce:

1 lb fresh tomatillos
1 cup diced onions
1 tbsp chopped garlic
1 15 oz can of green chilles
2 oz chicken base
4 cups chicken broth
1 fresh jalapeno pepper
1 tbsp cumin
2 teasp oregano
1 bch cilantro

Method:

Remove husk from tomatillos. In stock pot bring all ingredients to a boil. Simmer for 20 min. Puree sauce in blender and serve hot.