Ingredients Jump to Instructions ↓

  1. 5 tablespoons olive oil, divided

  2. 2 zucchini , diced

  3. 2 jalapenos, diced

  4. 1 clove garlic , chopped

  5. 1/2 yellow onion, diced

  6. 2 cups vegetable stock

  7. Kosher salt and freshly ground black pepper

  8. 6 leaves Swiss chard, stems removed

  9. 1 tablespoon ground coriander

  10. 1 tablespoon ground cumin

  11. 1 tablespoon onion powder

  12. 4 cooked lobster tails, cut into 2-inch pieces

  13. 1/2 lime, juiced

  14. 3 ounces feta cheese

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil.

  2. In a saute pan over medium heat, add 3 tablespoons olive oil and saute the zucchini, jalapenos, garlic and onions until they begin to caramelize , about 5 minutes. Then add the vegetable stock and lower the heat. Season the mixture with salt and pepper and simmer 20 minutes. Puree in a blender and adjust seasoning, if necessary. (See Cook's Note.) Hold warm over low heat.

  3. Salt the boiling water generously and blanch the Swiss chard leaves just until limp, 2 to 3 minutes. Remove and drain.

  4. In a saute pan over medium-high heat, add the remaining 2 tablespoons olive oil, the coriander, cumin and onion powder . Cook until fragrant, about 20 seconds. Then add the lobster, lime juice and season with salt and pepper. Cook another 30 seconds to 1 minute, just so the flavors combine. Be careful not to overcook the lobster.

  5. To assemble, place a spoonful of lobster in each blanched Swiss chard leaf and roll up like an enchilada . Then pour the sauce over the top and garnish with the feta cheese .

  6. Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


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