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DCA: Lobster Nachos Recipe, Lamplight Lounge

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  • [Fun] DCA: Lobster Nachos Recipe, Lamplight Lounge

    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” 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

    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 Polanco 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:
    1. Preheat oven to 350°F.
    2. Place lobster shells, carrot, celery, onion, and garlic on baking sheet with lip; coat with canola oil.
    3. Bake for 35 minutes until lightly browned.
    4. Carefully remove from oven and deglaze baking sheet with white wine.
    5. Add baking sheet ingredients with liquid to large stockpot.
    6. Add water, bay leaf, parsley, and red pepper flakes.
    7. Bring lobster stock to boil over medium-high heat, then lower to medium low heat.
    8. Let stock cook slowly until stock reduces by half, 60 to 80 minutes.
    9. Carefully strain stock, reserving 1 cup for lobster cheese sauce.
    10. Set aside. (May be made 2 days in advance, cover and refrigerate.)

    FOR TORTILLA CHIPS:
    1. Preheat frying oil to 350°F.
    2. While oil is heating, cut tortillas into 6 pie-shaped pieces.
    3. Once oil is hot, add tortillas in small batches for 2 to 4 minutes (frying times will vary).
    4. Remove from fryer once chips are lightly browned, lightly season with salt.
    5. Continue until all tortillas are fried and salted.
    6. Set aside. (May be made 2 days in advance; store in sealed plastic bag.)

    FOR SEASONED BLACK BEANS:
    1. Rinse beans in colander until water runs clear.
    2. Place beans in medium mixing bowl, mix in remaining ingredients until just combined.
    3. Set aside. (May be made 2 days in advance; cover and refrigerate.)

    FOR PICO DE GALLO:
    1. Mix all ingredients except serrano pepper in medium bowl.
    2. Add 1/2 serrano pepper, mix and taste; add additional serrano pepper until desired spiciness.
    3. Set aside. (May be made 2 days in advance; cover and refrigerate.)

    FOR MIXED CHEESE:
    1. 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:
    1. Remove tips from garlic cloves.
    2. Add garlic to small pot and cover with canola oil.
    3. Gently poach garlic on medium-low heat until lightly browned and soft.
    4. Remove garlic and set aside for use in chipotle crema. (Save garlic oil in refrigerator for everyday cooking.)

    FOR CHIPOTLE CREMA:
    1. Purée chipotle and roasted garlic in food processor.
    2. Add purée and remaining ingredients to mixing bowl and mix thoroughly.
    3. Pour crema in squeeze bottle or plastic zip bag.
    4. Refrigerate until ready to use. (May be made 2 days in advance; keep refrigerated.)

    FOR LOBSTER CHEESE SAUCE:
    1. Preheat oven to 350°F.
    2. Lightly coat Polanco peppers with 1/2 teaspoon canola oil, place on baking sheet; roast for 15 minutes.
    3. Lightly coat shallots and garlic with remaining 1/2 teaspoon canola oil, add to Polanco peppers baking sheet; roast for an additional 25 minutes until caramelized.
    4. Purée caramelized garlic, shallots, and Polanco peppers in food processor until smooth.
    5. Melt butter in large pot over medium heat.
    6. Add flour to make a roux, stirring constantly until smooth and light golden brown, 4 to 5 minutes.
    7. Add cream and bring to boil, stirring constantly; continue to stir and cook for 10 minutes.
    8. Add reserved lobster stock and Polanco pepper purée; bring to simmer, stirring occasionally.
    9. Slowly add Oaxaca and cheddar cheeses.
    10. Stir constantly until all cheese is melted and sauce is smooth.
    11. Set aside; hold warm.

    FOR COOKED LOBSTER:
    1. Ensure lobster meat is cleaned and veins removed.
    2. Chop lobster in large bite-size pieces.
    3. Heat butter in large sauté pan over medium heat.
    4. Add lobster pieces, salt, pepper, lime juice, and zest to pan.
    5. Once fully cooked (145F°), remove lobster pieces with a slotted spoon.
    6. Set aside; hold warm.

    TO SERVE:
    1. 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.)
    2. Layer with black beans, lobster cheese sauce, and mixed cheddar/jack cheese, ensuring to cover all chips.
    3. Broil until cheese is melted, watching carefully, 2 to 4 minutes.
    4. Carefully remove plate/sheet, add pico de gallo; top with lobster.
    5. 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!
    Last edited by stovk; 04-11-2018, 05:50 AM.

  • #2
    My wife and I made this recipe when Disney released it a couple weeks ago. It's quite a bit of work, but turned out to be amazing! After following the tasks that go into making this dish, I have a new found respect for the DL Chefs who design and execute recipies like this!

    Comment


    • #3
      I not a cook......"man this sound good" .......Lobster Nachos .
      I hope in the future ,I 'm able try them
      Soaring like an EAGLE !

      Comment


      • #4
        48 tortillas? How many people is this supposed to serve?

        Comment


        • #5
          Originally posted by mandelbrot View Post
          48 tortillas? How many people is this supposed to serve?
          I don't know. What threw me off was the requirement for 5 "Shells from 5 medium lobster tails".

          Does the shell some how have more flavor then the actual tail?

          If it is on the internwebs it must be true.

          Comment


          • #6
            Originally posted by Sprig View Post
            Does the shell some how have more flavor then the actual tail?.
            Actually, when making a stock (whether it's Lobster, shrimp...) the shells have just as much flavor as the meat. The key is to roast or pan sauté the shells with other aromatics (herbs, onions, garlic, wine, etc) and then add water. boil for a bit to concentrate the flavors, strain, and your left with a delicious stock which will crank your dish to 11.

            Whenever I make seafood pasta or risotto, (or anything where I want to turn up the flavor of the shellfish/fish) I will always make a fish stock with the shells or bones of fish. This is the difference between professional cooking and plain ol' home cooking.

            https://www.garlicandzest.com/homemade-lobster-stock/
            Last edited by stovk; 04-12-2018, 05:51 AM.

            Comment


            • #7
              Originally posted by stovk View Post

              Actually, when making a stock (whether it's Lobster, shrimp...) the shells have just as much flavor as the meat. The key is to roast or pan sauté the shells with other aromatics (herbs, onions, garlic, wine, etc) and then add water. boil for a bit to concentrate the flavors, strain, and your left with a delicious stock which will crank your dish to 11.

              Whenever I make seafood pasta or risotto, (or anything where I want to turn up the flavor of the shellfish/fish) I will always make a fish stock with the shells or bones of fish. This is the difference between professional cooking and plain ol' home cooking.

              https://www.garlicandzest.com/homemade-lobster-stock/
              We had a good amount of Lobster Stock left over after making the Nachos recipe, which we used later to make Lobster Bisque!!! Yum!!

              Comment


              • #8
                Originally posted by JustSomeGuy View Post
                Lobster Bisque!!! Yum!!
                My Kryptonite.

                Comment


                • #9
                  Originally posted by JustSomeGuy View Post

                  We had a good amount of Lobster Stock left over after making the Nachos recipe, which we used later to make Lobster Bisque!!! Yum!!
                  I lucky if I get my Frozen Food Dinner ,done right........
                  Soaring like an EAGLE !

                  Comment


                  • #10
                    Originally posted by Eagleman View Post

                    I lucky if I get my Frozen Food Dinner ,done right........
                    LOL! Right? I was just thinking, "this sounds significantly more difficult than grilled cheese".
                    DL Trips: '78, '84, '89, '90, '91, '96, '03, '06, '07(x2), '08, '10(x2), '12, '14, '15, '16
                    DW Trips: '08
                    International parks: Some day...

                    Comment


                    • #11
                      Originally posted by DrAlice View Post

                      LOL! Right? I was just thinking, "this sounds significantly more difficult than grilled cheese".
                      Well if you can do grilled cheese-that still better than me !
                      Soaring like an EAGLE !

                      Comment


                      • #12
                        There are too many moving parts for me to make the whole recipe, but I was excited to see how they make the chipotle crema. We've been debating what's in it for a long time, and it will for sure be part of the home line-up now for all the Mexican dishes I make. Yum!!

                        Comment


                        • #13
                          Originally posted by Pips View Post
                          There are too many moving parts for me to make the whole recipe, but I was excited to see how they make the chipotle crema. We've been debating what's in it for a long time, and it will for sure be part of the home line-up now for all the Mexican dishes I make. Yum!!
                          Good Mexican dishes...is on my YUM List ...............lol
                          Long as I not making it.....
                          Soaring like an EAGLE !

                          Comment


                          • #14
                            What in the world is manufacturing cream?
                            Galactic Member

                            Comment


                            • #15
                              Originally posted by spacejockey View Post
                              What in the world is manufacturing cream?
                              I did some research. I believe it's just half-and-half.

                              Comment


                              • #16
                                Originally posted by spacejockey View Post
                                What in the world is manufacturing cream?
                                Manufacturing Cream is cream with a fat content at or above 40% (most heavy cream sold in grocery stores tops out at around 36% percent fat).

                                This higher fat content gives the cream better flavor, a smoother texture, a lower risk of curdling or burning, and more stability when whipped or churned. Because of this, it is usually free from the artificial stablizers often added to lighter creams such as polysorbate 80, carrageenan, and diglycerides.

                                Comment


                                • #17
                                  Originally posted by stovk View Post

                                  Manufacturing Cream is cream with a fat content at or above 40% (most heavy cream sold in grocery stores tops out at around 36% percent fat).

                                  This higher fat content gives the cream better flavor, a smoother texture, a lower risk of curdling or burning, and more stability when whipped or churned. Because of this, it is usually free from the artificial stablizers often added to lighter creams such as polysorbate 80, carrageenan, and diglycerides.
                                  Maybe then what would work is the cream they sell at the store called "heavy whipping cream." Looking forward to trying this.

                                  Comment


                                  • #18
                                    Originally posted by Pips View Post

                                    Maybe then what would work is the cream they sell at the store called "heavy whipping cream." Looking forward to trying this.
                                    You get the "heavy whipping cream." from a special "WHIPPING COW"

                                    Soaring like an EAGLE !

                                    Comment


                                    • #19
                                      Originally posted by Pips View Post

                                      Maybe then what would work is the cream they sell at the store called "heavy whipping cream." Looking forward to trying this.
                                      We buy it at Costo. It's sold as "Heavy Whipping Cream", but has a label that specifies the fat content at 40%.

                                      Comment


                                      • #20
                                        Originally posted by JustSomeGuy View Post

                                        We buy it at Costo. It's sold as "Heavy Whipping Cream", but has a label that specifies the fat content at 40%.
                                        I guess that better than getting a "WHIPPING COW"
                                        Soaring like an EAGLE !

                                        Comment

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