Disney Copycat Recipe: Lobster Nachos from Lamplight Lounge

If you’re a fan of Disney’s delectable culinary offerings and craving a taste of the magic from the comfort of your kitchen, you’re in luck! These mouthwatering nachos combine the richness of lobster meat, the crunchiness of tortilla chips, and the flavors of a gourmet sauce, resulting in a culinary masterpiece that will transport you to the Lamplight Lounge itself. So, let’s dive into the ingredients, step-by-step instructions, and tips to recreate this Disney favorite right in your home.

Jump to Recipe

Tasty Treat or Party Favorite

These delightful Lobster Nachos from Lamplight Lounge make for a fantastic addition to various occasions and settings. Whether hosting a Disney movie night with friends and family, planning a themed party, or looking to impress guests at a special gathering, these nachos are a perfect choice. Serve them as a crowd-pleasing appetizer at a summer barbecue, a game night snack, or a unique potluck addition. The blend of flavors and the indulgent nature of the dish make it a standout treat for any occasion. So, bring a taste of Disney magic to your next event and watch as these Lobster Nachos become the menu’s highlight, transporting everyone to the enchanting Lamplight Lounge.

Tips on Shopping for Lobster

Finding the best lobster involves considering a few key factors to ensure you select a high-quality and flavorful crustacean. Here are some tips on how to find the best lobster:

Choose a reputable seafood market or fishmonger: Look for a trusted seafood market or fishmonger known for its fresh and high-quality seafood. They should have a good reputation for sourcing and handling their seafood.
Check for live lobsters: If possible, opt for live lobsters as they tend to be the freshest. Look for active lobsters, moving their claws and legs, which indicates they are lively and healthy.
Assess the appearance: A good lobster should have a vibrant, dark-colored shell with a firm texture. Avoid lobsters with discolored or dull shells, which may indicate a less fresh or older lobster.
Consider the weight and size: The weight and size of the lobster can impact the meat-to-shell ratio. Look for lobsters that feel heavy for their size, which suggests they have more meat inside the shell.
Smell the lobster: Fresh lobsters should have a clean and slightly salty ocean smell. Avoid lobsters that have strong ammonia or foul odor, as it could be a sign of spoilage.
Seek out local or seasonal options: If possible, choose lobsters that are local or in season. Local or seasonal lobsters are often fresher and have a better flavor since they haven’t traveled long distances or been in storage for an extended period.
Ask for recommendations: Don’t hesitate to ask the fishmonger for advice or recommendations. They can provide insights on the different lobster varieties available and suggest the best option based on your preferences and cooking plans.

Disney Copycat Recipe:Lobster Nachos from Lamplight Lounge

0 from 0 votes

Course: Disney Food, Recipes

Servings

8-10

servings

Prep time

hour

Cooking time

hour

Calories

775

kcal

Total time

hours

Indulge in the flavors of Disney with our copycat recipe: Lobster Nachos from Lamplight Lounge. Recreate the magic at home with this mouthwatering dish!

Ingredients

Lobster Stock
5 shells 5 medium lobster tails
1 each 1 medium carrot, chopped
1 each 1 small celery rib, chopped
1 each 1 small onion, chopped
2 each 2 large garlic cloves, quartered
1 tsp 1 canola oil
1/2 cup 1/2 dry white wine
8 cups 8 cold water
1 each 1 bay leaf
1/4 bunch 1/4 parley (stems only)
1 pinch 1 red pepper flakes
Tortilla Chips
3 cups 3 canola oil (for frying)
48 each 48 6-inch corn tortillas
Salt (in Shaker)
Seasoned Black Beans
1 can 1 (15oz) canned black beans
1 bunch 1 cilantro, chopped
1 tsp 1 ground cumin
1/2 tsp 1/2 kosher salt
1/2 tsp 1/2 ground black pepper
Pico De Gallo
5 each 5 Roma tomatoes, diced
1/2 each 1/2 medium red onion, diced
1/2 bunch 1/2 cilantro tops, chopped
1 1/2 tbsp 1 1/2 lime juice
each serrano pepper, seeds removed, finely minced
1 tsp 1 salt
Shredded Cheese
1/2 lb 1/2 cheddar cheese
1/2 lb 1/2 Monterey jack cheese
Roasted Garlic
1 each 1 large garlic cloves
canola oil (to cover)
Chipotle Creme
1 1/2 tbps 1 1/2 chipotle in adobo sauce
2 each 2 roasted garlic cloves
8 oz 8 sour cream
3 tbps 3 manufacturing cream
1 pinch 1 ground cumin
1 pinch 1 ground black pepper
1/2 tsp 1/2 salt
Lobster Cheese Sauce
3 each 3 poblano chiles, roughly chopped
1 tsp 1 canola oil, divided
3 each 3 large garlic cloves
1 each 1 shallot, roughly chopped
1/4 stick 1/4 butter
2 1/2 tbsp 2 1/2 flour
2 cups 2 manufacturing cream
1 cup 1 reduced lobster stock
4 oz 4 Oaxaca cheese, grated
2 cups 2 grated sharp cheddar cheese
Cooked Lobster
4 tbsp 4 butter
5 each 5 medium lobster tails (meat only)
1/2 tsp 1/2 coarse salt
1 pinch 1 black pepper
1 each 1 lime juiced and zested (1 tablespoon juice and pinch of zest)

Directions

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.