Remove lobster and place in small bowl to cool. Roughly chop or tear into bite-size pieces.
TO MAKE CHIPOTLE CREAM SAUCE:
Add flour to cooked onions and stir for 1-2 minutes.
While whisking, pour in milk and chicken stock. Add garlic. Cook over medium heat, whisking constantly until sauce just begins to thicken.
Reduce heat to low and add 2 cups of the shredded provolone cheese one handful at a time. Whisk until each handful is completely melted. Remove from heat.
Add in chipotle puree and stir. Note, more chipotle puree can be added to taste, depending on desired level of spiciness.
TO ASSEMBLE ENCHILADAS:
Take one flour tortilla and dip in warmed salsa verde so that both sides are moistened. Place on plate. Put in 1/8 of lobster meat and 1/4 cup of shredded cheese. Roll into enchilada and place in a greased 9x13 baking dish.
Repeat with remaining tortillas, lobster meat and cheese.
Once all enchiladas are in the baking dish, pour Chipotle Cream Sauce over the top of the enchiladas. You can add additional shredded cheese on top if desired.
Bake in a 350 degree oven for 20 minutes, or until warmed through and cheese is bubbly.
Serve with extra salsa verde.
Serving Ideas : * To stretch recipe, use a combine of shrimp and/or scallops with lobster. Also great with cooked chicken(roasted, grilled, poached).
** one small can of chipotle in adobo will be more than is needed for this recipe, but the remaining puree can be frozen and used for other recipes. (add a teaspoon to a 1/2 cup of mayonnaise for a terrific sandwich or burger spread)