So you want to make Sous Vide 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. This is so special that you’ll drop easily $20 per serving so think twice before you do this for 50 people. hahahha
It’s been years since I last made this and evolution has occurred. NOW, you can never go backward after doing this technique. So what is different? Sous Vide Lobster. There’s a very specific thing that elevates the lobster. Perfect texture and no worries overcooking it. As a bonus letting the lobster cook longer allows you to perfect your Mornay Sauce and perfect your presentation without worrying overcooking the sea-bug. Nothing worse then rushing a masterpiece and destroying a $20 lobster.
For the fun part! This is how it works. Before you do this understand your plan before you get into the lobster. IF you have claws you have to cook this first at a higher temperature at 150F for 20 min. Chill that water quickly before adding the bag of tails. There are several ideas how long to cook the tails but for nachos my magic number is 134F. Make sure you add in the claw bag at the same time. Here’s the best part you only have to cook them for 25 min. You can leave them in there at that temperature for a total maximum of 1 hour without worring about over cooking them. But why would you want to wait that long anyway right?
- With the shell still on. Parboil in an aggressive pot of rolling boiling water. 1-2 min max. Remove immediately into a ice bath. This only helps get the meat out a little easier. If you want to go Commando and go raw all the power to you.
- Cut the meat out, keep it all in tact don’t butcher it taking it out.
- Separate Claws from the tail and place each type into their own Sous Vide bag. Add 1 Tbsp per tail into the bag. You can add some salt and garlic if you like. I say skip it, too many competing flavours. Your choice you’re the king!
Okay let’s get this out of the way. If you ‘re starting from a live bug, do the right thing and slice a knife through its head first. Don’t be a dick and plop it into the hot water alive.
Chip Tip: The very best chip to use is the thick corn ones. Do not compromise with thin chips or even worse flavoured chips.
Tomato Tip: If your center is full of seeds. Cut them out and discard.
Jalapeño Tip: When you slice them make sure you try one and be sure it’s hot. Some of those things taste like a green pepper. If they do don’t even use it. Better off cooking without it.
Mornay Sauce Tip: Take your time with this. Don’t let it get clumpy or too runny. If it’s clumpy add more cold milk and whisk it in really well, show who’s boss. If it’s runny keep simmering it. Get it right, yo! It should be creamy and silky smooth. Once it is cooked do NOT let it simmer. Take it off the heat.
Lobster Tip: This is going to be key. If you’re doing just tails then you don’t have to worry. IF you’re doing claws the cooking rules are going to be different. Claws require more heat then the tail. Unless you have two Vide’s you’ll have to cook the claw first, cool quickly the water with cold water replacement or ice cubes before doing the tail and adding the claw to keep warm.
Choices! You can use the Mornay sauce when you cook the nachos OR you can put some shredded cheddar instead. Then have the Mornay as a dipping sauce. Death by cheese! Personally, I slice my cheese thin and intentionally place it on the chips, making sure all chips get it. Peeve of mine when you get nachos and at the bottom those naked chips are all lonely and sad.
Then with the sauce I drizzle hot to my liking just before serving, paying attention to presentation.
MUSIC & WINE PAIRING
I’ve said it before music and wine always make food taste better.
- Wine – What can I say I’m a sucker for a good California Chardonnay!
- Music List– (Boney M) Hey, it’s my blog I can DJ what I want!
- Daddy Cool
- Ma Baker
- River of Babylon
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! And for your boaters out there you’re set if you can catch sea bugs under your boat!