Enjoy this recipe for the legendary Lobster Nachos at Lamplight Lounge in Disney California Adventure park.
Click here to download a printable recipe page.
Serves 8 to 10
LOBSTER STOCK
Shells from 5 medium lobster tails
1 medium carrot, chopped
1 small celery rib, chopped
1 small onion, chopped
2 large garlic cloves, quartered
1 teaspoon canola oil
1/2 cup dry white wine
8 cups cold water
1 bay leaf
1/4 bunch parsley (stems only)
1 pinch red pepper flakes
TORTILLA CHIPS
3 cups canola oil (for frying)
48 (4 dozen) 6-inch corn tortillas
Salt in shaker
SEASONED BLACK BEANS
1 15-ounce can black beans
1 small bunch cilantro chopped
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
PICO DE GALLO
5 Roma tomatoes, diced
1/2 medium red onion, diced
1/2 bunch cilantro tops, chopped
1 teaspoon salt
1 1/2 tablespoons lime juice
1 serrano pepper, seeds removed, finely minced
SHREDDED CHEESE
1/2 pound cheddar cheese
1/2 pound Monterey jack cheese
ROASTED GARLIC
2 large garlic cloves
Canola oil (to cover)
CHIPOTLE CREMA
1 1/2 tablespoons chipotle in adobo sauce
2 roasted garlic cloves
8 ounces sour cream
3 tablespoons manufacturing cream
1 pinch ground cumin
1 pinch ground black pepper
1/2 teaspoon salt
LOBSTER CHEESE SAUCE
3 poblano chiles, roughly chopped
1 teaspoon canola oil, divided
3 large garlic cloves
1 shallot, roughly chopped
1/4 stick butter
2 1/2 tablespoons flour
2 cups manufacturing cream
1 cup reduced lobster stock
4 ounces Oaxaca cheese, grated
2 cups grated sharp cheddar cheese
COOKED LOBSTER
4 tablespoons butter
5 medium lobster tails (meat only)
1/2 teaspoon coarse salt
1 pinch black pepper
1 lime, juiced and zested (1 tablespoon juice and pinch of zest)
FOR LOBSTER STOCK:
- Preheat oven to 350°F.
- Place lobster shells, carrot, celery, onion, and garlic on baking sheet with lip; coat with canola oil.
- Bake for 35 minutes until lightly browned.
- Carefully remove from oven and deglaze baking sheet with white wine.
- Add baking sheet ingredients with liquid to large stockpot.
- Add water, bay leaf, parsley, and red pepper flakes.
- Bring lobster stock to boil over medium-high heat, then lower to medium low heat.
- Let stock cook slowly until stock reduces by half, 60 to 80 minutes.
- Carefully strain stock, reserving 1 cup for lobster cheese sauce.
- Set aside. (May be made 2 days in advance, cover and refrigerate.)
FOR TORTILLA CHIPS:
- Preheat frying oil to 350°F.
- While oil is heating, cut tortillas into 6 pie-shaped pieces.
- Once oil is hot, add tortillas in small batches for 2 to 4 minutes (frying times will vary).
- Remove from fryer once chips are lightly browned, lightly season with salt.
- Continue until all tortillas are fried and salted.
- Set aside. (May be made 2 days in advance; store in sealed plastic bag.)
FOR SEASONED BLACK BEANS:
- Rinse beans in colander until water runs clear.
- Place beans in medium mixing bowl, mix in remaining ingredients until just combined.
- Set aside. (May be made 2 days in advance; cover and refrigerate.)
FOR PICO DE GALLO:
- Mix all ingredients except serrano pepper in medium bowl.
- Add 1/2 serrano pepper, mix and taste; add additional serrano pepper until desired spiciness.
- Set aside. (May be made 2 days in advance; cover and refrigerate.)
FOR MIXED CHEESE:
- Grate cheddar and Monterey jack cheeses in medium bowl and toss together. Set aside. (May be made 2 days in advance; cover and refrigerate.)
FOR ROASTED GARLIC:
- Remove tips from garlic cloves.
- Add garlic to small pot and cover with canola oil.
- Gently poach garlic on medium-low heat until lightly browned and soft.
- Remove garlic and set aside for use in chipotle crema. (Save garlic oil in refrigerator for everyday cooking.)
FOR CHIPOTLE CREMA:
- Purée chipotle and roasted garlic in food processor.
- Add purée and remaining ingredients to mixing bowl and mix thoroughly.
- Pour crema in squeeze bottle or plastic zip bag.
- Refrigerate until ready to use. (May be made 2 days in advance; keep refrigerated.)
FOR LOBSTER CHEESE SAUCE:
- Preheat oven to 350°F.
- Lightly coat poblanos with 1/2 teaspoon canola oil, place on baking sheet; roast for 15 minutes.
- Lightly coat shallots and garlic with remaining 1/2 teaspoon canola oil, add to poblanos on baking sheet; roast for an additional 25 minutes until caramelized.
- Purée caramelized garlic, shallots, and poblanos in food processor until smooth.
- Melt butter in large pot over medium heat.
- Add flour to make a roux, stirring constantly until smooth and light golden brown, 4 to 5 minutes.
- Add cream and bring to boil, stirring constantly; continue to stir and cook for 10 minutes.
- Add reserved lobster stock and poblano purée; bring to simmer, stirring occasionally.
- Slowly add Oaxaca and cheddar cheeses.
- Stir constantly until all cheese is melted and sauce is smooth.
- Set aside; hold warm.
FOR COOKED LOBSTER:
- Ensure lobster meat is cleaned and veins removed.
- Chop lobster in large bite-size pieces.
- Heat butter in large sauté pan over medium heat.
- Add lobster pieces, salt, pepper, lime juice, and zest to pan.
- Once fully cooked (145F°), remove lobster pieces with a slotted spoon.
- Set aside; hold warm.
TO SERVE:
- Preheat broiler to 500°F. Spread chips on one large or 2 medium oven-safe plates. (Use a nice baking sheet if you do not have oven-safe plates.)
- Layer with black beans, lobster cheese sauce, and mixed cheddar/jack cheese, ensuring to cover all chips.
- Broil until cheese is melted, watching carefully, 2 to 4 minutes.
- Carefully remove plate/sheet, add pico de gallo; top with lobster.
- Drizzle chipotle crema and garnish with sliced serrano peppers (optional). Serve immediately.
CHEF’S NOTES: To cut down on preparation time, use restaurant-quality chips, pico de gallo and pre- shredded cheeses. But, if you have time, the homemade chips are the best!
