The winning ‘lobster enchilada’ dish that had the judges raving three weeks ago during the Coast Weeks Seafood Competition at the Suigaula ole Atuvasa Beach Park is not that hard to make.

The first place dish in the open-flame category was prepared and presented by Chef Ropeti Maiava of Evalani's Restaurant in Pago Pago.

Yesterday, Ropeti’s wife and sous chef Tafatafa Pearson Viena Maiava revealed the ‘not so hard to find’ ingredients involved in making a dish that is both delicious and beautiful to look at.

(A photo of the dish was published on yesterday’s front page of the Samoa News).

According to Tafatafa, the lobster is cut in half, with the tail removed and replaced with just the perfect blend of fixings - the perfect size for any appetite.

The dish infuses seafood flavors with a Mexican touch. Lobster meat is mixed with cilantro, onions, lemon, cream cheese, shredded cheese, and olives - all smothered in a homemade hot sauce to top it off!

The same filling was placed at the end of the dish with tortilla chips (in the shape of a lobster tail), so the judges - which included Sia Atofau and Nate Ilaoa - would be able to taste the filling on its own.

A sample of the lobster enchilada and other Mexican specialties are made to order at Evalani’s: the territory’s home for the best Mexican cuisine.