Ingredients

• 5 tablespoons olive oil, divided
• 2 zucchini, diced
• 2 jalapenos, diced
• 1 clove garlic, chopped
• 1/2 yellow onion, diced
• 2 cups vegetable stock
• Kosher salt and freshly ground black pepper
• 6 leaves Swiss chard, stems removed
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon onion powder
• 4 cooked lobster tails, cut into 2-inch pieces
• 1/2 lime, juiced
• 3 ounces feta cheese

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Instructions

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.