D23 recently shared a recipe for the popular lobster nachos from Lamplight Lounge at Disneyland Resort in Anaheim and you’re definitely going to want to try them. They mix the sophisticated flavor of our favorite summer seafood with a classic comfort food that I know I’m always craving.
Are nachos your thing too? Perfect! Then follow along with the steps below, and let’s get cooking!
Lobster Nachos from Lamplight Lounge
The ingredient list is long, so D23 has broken down the key ingredients to each component below.
- 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
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
- 3 cups canola oil (for frying)
- 48 (4 dozen) 6-inch corn tortillas
- Salt in shaker
- 1/2 pound cheddar cheese
- 1/2 pound Monterey jack cheese
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
- 2 large garlic cloves
- Canola oil (to cover)
- 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
- 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)
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
Once you ensure that you have all of the necessary ingredients, we can get cooking!
COOKING THE LOBSTER STOCK:
- Start by preheating the oven to 350°F.
- Place lobster shells, carrot, celery, onion, and garlic on a baking sheet then coat the ingredients with canola oil.
- Bake them for 35 minutes.
- Once they are lightly browned, remove the baking sheet from the oven and use the white wine to deglaze it.
- Add the baking sheet ingredients with liquid to large stockpot.
- Add water, bay leaf, parsley, and red pepper flakes to the stockpot.
- Bring the lobster stock to a boil over medium-high heat, then lower to medium low heat.
- Let the stock cook slowly for about 60 to 80 minutes. It should reduce by about half.
- Carefully strain out the stock, reserving 1 cup for lobster cheese sauce.
FOR THE SEASONED BLACK BEANS:
- Rinse the beans, then place them in a medium mixing bowl and mix in the remaining ingredients listed under black beans above.
- Combine well.
TO MAKE THE TORTILLA CHIPS:
- Preheat frying oil to 350°F.
- While the oil is heating, cut tortillas into 6 pie-shaped pieces.
- Once the oil is hot, add in the tortillas in small batches for 2 to 4 minutes. Removing them from fryer once the chips are lightly browned.
- Season them with salt and continue until all of the tortillas are fried and salted.
FOR PICO DE GALLO:
- Mix all of the ingredients except for the serrano pepper in a medium bowl.
- Add 1/2 serrano pepper to start with, mixing well. Add in more based on how spicy you like your pico de Gallo.
FOR MIXED CHEESE:
- Grate both the cheddar and Monterey jack cheeses in medium bowl together. (This step is nice and straight forward)
FOR ROASTED GARLIC:
- Cut off the tips from the garlic cloves.
- Add in the garlic to a small pot and cover it with canola oil.
- Gently poach the garlic on medium-low heat until lightly browned.
- Remove then garlic and set it aside for use in chipotle crema.
FOR CHIPOTLE CREMA:
- Use a food processor to purée the chipotle and roasted garlic.
- Mix the purée and the remaining ingredients fr the chipotle crema in a mixing bowl and stir.
- Pour the crema into a squeeze bottle or plastic zip bag so that it’s ready for serving.
- Refrigerate until it’s time to serve up your dish.
FOR LOBSTER CHEESE SAUCE:
- Preheat the oven to 350°F.
- Lightly coat the poblanos with 1/2 teaspoon canola oil, place theme on a baking sheet. Then you’ll roast them for 15 minutes.
- Lightly coat the shallots and garlic with the remaining 1/2 teaspoon canola oil, add to the poblanos on the baking sheet; roast for an additional 25 minutes until they’re caramelized.
- Use a food processor to purée the caramelized garlic, shallots, and poblanos.
- Then, melt the butter in large pot over medium heat, adding in flour to make a roux. Stir constantly until smooth and light golden brown, 4 to 5 minutes.
- Next, add in the cream and bring it to a boil, stirring constantly. Let cook for 10 minutes.
- Add in the reserved lobster stock and poblano purée. Bring the mixture to simmer and be sure to stir occasionally.
- Slowly add the Oaxaca and cheddar cheeses.
- Stir constantly until all of the cheese is melted and the sauce is smooth.
FOR COOKED LOBSTER:
- Ensure the lobster meat is cleaned and the veins are removed.
- Chop up the lobster into large bite-size pieces.
- Heat up butter in a large sauté pan over medium heat, then add in lobster pieces, salt, pepper, lime juice, and zest to the pan.
- Once they’re fully cooked (145F°), remove the lobster pieces.
- 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.
Will you be making these lobster nachos? Let us know in the comments.