Lobster with Simplified Mole Sauce

And a chile lesson!

You have read correctly, this is a recipe for a simplified mole sauce and delectable lobster, and minor a lesson in chiles! While traditional mole sauces contain a frightening number of ingredients--although not always chocolate--an excellent mole can be made with far fewer. A mix that includes at least four dried chile varieties makes the flavor of the sauce more complex and intriguing, thought it will still be satisfying with only one type. Serve this dish with sauteed vegetables, rice, and either warmed tortilla chips or corn tortillas.

When it comes to selecting dried chiles, your options will depend on your location and the store(s) you select. They most often come in cellophane, can be found in the Hispanic-food section, and it is a general rule that the smaller in size, the hotter in taste.


To detail our recommendations, a mulato or mulatto chile (left) is very popular and short, wide, very dark in color, sweet and mild. An ancho chile is a dried poblano pepper, and while often mistaken for a mulato for they are very similar in appearances and of the same spiciness, is isn't as dark in color and is usually more wrinkled. It is often incorrectly referred to as a pasilla chile (chile negro or pasilla negro--below, right) but this variety is very different for it has a unique flavor and as as you can see is long and thin although of the same color and temperament of the mulato and ancho.

Our last recommendation is the chilhuacle negro chile that is harder to find but loaded with flavor and has a little more spice that the others that will compliment the chipotle for the perfect flavor and heat.


Common chiles that are easier to find are not always the best choice. The list below contains ones we do and do not recommend:

- California chiles are simply dried Anaheims, very mild and abundant.

- Cascabel pepper or the rattle chile are small, round, brownish and moderately spicy.

- Chile de Arbol (red chile) is a classic chile in appearance (red, long and narrow) but be wary for this is very hot and only recommended for those who are looking for serious heat!

- Chipotle pepper (below, left) is moderate to hot and just a smoked jalapeño pepper adding a wonderful smoky flavor to sauces. This is required for this recipe.

- Habeñero is the hottest of all chiles and not recommended as a good option for a mole.

- New Mexico red chiles are easy to find and similar to the California chile however they have more heat (moderate) and flavor.

- Pequin peppers are what they say, small! Refer back to the original warning about size and spice, these are one step away from the habeñero and not recommended for a mole.


Serves 4
12 dried chiles such as mulato, ancho, pasilla, and/or chilhuacle negro (preferably a mix)
1 chilpotle chile, soaked in warm water for 30 minutes to soften, then drained (with the recommendations above this is where the heat for the dish will come from, so overall will be mild to moderately hot)
2 tbsp vegetable oil
1 tspn ground coriander
1/4 cup almonds
1 onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, chopped
2 cups chicken broth or water
1/4 cups raisins
1/4 tspn ground cloves
1/2 tsp ground cinnamon
1 tbsp sugar, to taste (or more)
1 tbsp sherry vinegar, to taste
Salt and freshly ground pepper, to taste
3 oz cotija cheese
2 tbsp freshly chopped cilantro
4 (8-12 oz) lobster tails parboiled, then finish broiled/grilled

Optional
2 tbsp 70% or greater dark unsweetened chocolate

Put all the chiles, except the chipotle, in a cast iron skillet over medium heat and toast for about 5 minutes. Rearrange them every couple of minutes and turn them over so they are all roasted the same amount. Put them in a bowl with warm water to cover and move them around every 10 minutes for about 30 minutes total, or until they are soft and pliable.

Drain the chiles, cut off the stems, and rinse out the seeds. Stem and seed the chipotle chile. Cut all the chiles into several pieces each.

In a saucepan, heat the oil over medium to high heat. Add the coriander, almonds, onion and garlic and cook gently for about 12 minutes, or until the onion is translucent. Add the tomatoes and broth and simmer for about 5 minutes, or until the sauce thickens.

Remove from the heat, let cool slightly, pour into a blender (see precautions below) and add the raisins, chiles, cloves and cinnamon. Process for 1 minute, or until smooth, and then strain through a medium-mesh strainer into a clean pot. This is highly recommended for the skins of the chiles will be woody and bitter. Work the sauce through the strainer with the back of a ladle till all that remains is dry and like a paste.

Bring the mixture back to a simmer, add the sugar, vinegar and optional chocolate, season with salt and pepper, adding more sugar and vinegar if needed.

While the sauce is cooking, finish cooking the lobster tails either under the broiler or on the grill till golden brown. Remove from the shell and either serve whole or cubed, transfer to warmed plates, spoon the sauce over the top and sprinkle with cotija cheese and freshly chopped cilantro.

Another option if cubing the lobster is to place it on top of warmed tortilla chips before spooning the sauce over the top and sprinkling with crumbled cotija and cilantro.

*Precautions: When blending hot sauces the lid has a propensity to blow off the top as pressure builds inside, causing burns. Start with one cup of sauce adding the additional amount over time, begin by quickly pulsing the blender, loosely holding the lid on with a dish cloth till all ingredients are added and it is mostly mixed, then turn onto blend till smooth.

Lobster and Avocado Casserole

This is a different and fun way to enjoy lobster and probably a recipe you’ve not seen lately, or ever! We recommend serving it with lemon rice (recipe further below) for it is a light and zesty side to this deeply indulgent casserole.

Serves 8

½ lb cremini mushrooms, quartered
½ cup unsalted butter
3 tbsp flour
1 ½ cups milk
Salt and freshly ground pepper, to taste
¼ cup dry white wine
2 medium avocados, peeled and sliced
3 tbsp freshly squeezed lemon juice
1 lb fresh lobster meat
1 cup soft bread crumbs

Preheat over to 350 F. Sauté mushrooms in two tablespoons of melted butter in a skillet over medium heat. Remove mushrooms and set aside. Melt an additional three tablespoons of butter and stir in flour to make a roux. Cook over low heat five minutes. Stir in milk and cook until sauce is thick and bubbly. Remove from heat then add salt and pepper to taste, wine and mushrooms. Set aside.

Immediately after slicing the avocado, mix it with lemon juice and a dash each of salt and pepper. In a buttered two-quart casserole, layer avocado and lobster meat alternately (in three layers), pour mushroom sauce over the top.

Melt remaining butter and add breadcrumbs. Sprinkle crumbs over casserole and bake for 20 minutes until just heated through. Overcooking will result in a bitter flavor and should be avoided.

Suggest Lemon Rice

With long-grain rice, this dish is very light and goes well with any seafood. For a nuttier, richer flavor, suitable for red meats or spicy chicken, substitute wild rice, increase the water by one cup and the cooking time by ten minutes.

Serves 6

1 cup long-grain rice
2 ½ cups water
½ tspn salt
1 tsp grated lemon peel
1 tbsp fresh lemon juice
1 tbsp unsalted butter
2 tbsp minced flat-leaf parsley

In a 1 ½ qt saucepan with a tightly fitting lid, combine rice with water and salt and bring to a boil. Cover and simmer 20 to 30 minutes, until moisture is absorbed. Stir in lemon peel, juice, butter, and parsley. Cover and let stand five minutes. Fluff and serve.

Lobster Stuffed Chicken with Mushroom Thyme Sauce

Delicate flavors blend and allow for each of the components of this recipe to stand-alone, and at the same time find a symphony of flavor together. Usually overwhelmed and lead by a stronger spice or herb, the chicken and lobster are present and the thyme behaves as a finishing act.

As a different take on the traditional surf ‘n turf it will easily become a staple in your repertoire of favorite meals and the easy go-to to wow any guest.

The stuffing and chicken can be prepared in advance to allow you the time to entertain or hang out with the family.

Serves 6 to 8

4 boneless chicken breasts, split and skinned
Stuffing:
1 lb fresh lobster meat
1/3 cup chopped flat-leaf parsley
1/3 cup soft bread crumbs
1 cup shredded Swiss cheese
Sauce:
¼ cup unsalted butter
¾ cup scallions and tops, thinly sliced
½ lb cremini mushrooms (sliced)
¼ cup flour
2 tbsp chopped fresh thyme
½ cup chicken broth
½ cup milk
1 cup dry white wine
Salt and freshly ground pepper, to taste
Flat-leaf parsley sprigs for garnish

Preheat the oven to 400 F. Pound the chicken breasts until very thin. Set aside.

Combine stuffing ingredients in a bowl, reserving ¼ cup cheese. Mix well and set aside. To prepare the sauce, melt butter in a saucepan over medium heat and sauté scallions and mushrooms until tender. Stir in flour and thyme. Add broth and milk, stirring constantly. Add wine, salt, and pepper and stir until sauce is thoroughly heated. Remove from heat and add ¼ to stuffing mixture, mixing well.

Season chicken lightly with salt and pepper. Spoon stuffing mixture in the center of each breast, roll up and place seam side down in a buttered baking dish. A toothpick can be used to secure the chicken if needed, but remember to remove before serving. (Breasts may be covered and refrigerated at this point for advance preparation.)

Bake for 30 to 40 minutes or until the meat is no longer pink. Remove from the oven, sprinkle with reserve cheese and bake an additional five minutes. Whisk sauce and pour onto warmed serving plates, top with chicken, and garnish with sprigs of parsley.

Once you are comfortable with this, try substituting the lobster with fresh crab meat to mix it up!