So you want to make Lobster Nachos, eh? If you’re like me and sick and tired of being served crappy nachos in restaurants or dive bars. This will resurrect your faith in one of the most ordered appetizers in the world.
And for your boaters out there you’re set if you can catch sea bugs under your boat! 😛
This recipe is from a restaurant called the Drake Hotel located in Toronto Canada. A plate will set you back about $25. I have no idea how I got this but been holding onto it since forever. Now it’s yours too!
News Flash: Lobsters are cockroaches! So for all you Entomophagy connoisseurs out there. There is a new reason to try out this recipe! Check out this article and decide for yourself!
Here are related links that you might like to try!
Print Recipe Lobster Nachos
Pico De Gallo (Dry Salsa)
Prepare the Pico De Gallo by mixing together all ingredients except salt. Once mixed, season to taste with salt and let sit at room temperature until ready to use.
Preheat oven to 350 degrees.
Make the chipotle sour cream by whisking together all ingredients.
Mornay sauce: Melt butter in medium saucepan over medium heat. Whisk in flour. Cook, whisking constantly, until pale yellow, 2 minutes. Slowly whisk in milk. When it comes to a boil, reduce heat to a simmer. Cook, whisking, until thickened, 2 to 3 minutes. Remove from heat. Whisk in cheese until melted. Season with salt and white pepper.
Place chips in a 12 inch cast iron skillet, or other oven proof pan, top with cheese and jalapeños. Bake in preheated oven for 15 minutes or until cheese is melted and bubbly.
Meanwhile, heat butter and a splash of oil in a skillet over medium heat until butter melts. Add in garlic and cook until fragrant, about 30 seconds. Add in langostino lobster tails and cook just until warmed through about 3 minutes.
Remove nachos from the oven. Use a slotted spoon to spoon the langoustino over the top. Top with Pico De Gallo and drizzle with chipotle sour cream. Serve immediately.