This is for when you want comfort food, but you need to class it up a bit, which is totally my style – and I know it’s yours too. Feel free to experiment a touch on this recipe. I always mess around with Cass’ recipes and it drives her fucking mad! If you like it a little spicier, add more jalapenos. If you want it a little sweeter, you could also substitute mango or pineapple for the cucumber. Smooches.
Lobster Nachos
For the Salsa
2 bell peppers (we like orange and red)
½ cucumber
½ red onion
1 habenero
1 jalapeno
½ lemon juice
pomegranate seeds or dried cranberries
sea salt
cilantro
1 can black beans
For the Cheese Sauce
2 tbs. flour
2 tbs. butter
2 c. of light cream
12 oz. of jack cheese
2.5 oz of brie, room temperature
1 bottle of beer
cotija cheese
Prepare the salsa first – you want it to sit like the sexy lady it is for a bit. Dice all the ingredients, except the pomegranate or dried cranberries. Can you imagine what your kitchen would look like if you actually tried to dice pomm seeds? One way or another, you’d be headed straight to the loony bin.
If you haven’t cooked your lobster tails already, do it now so they have time to cool. I boiled mine with some Old Bay and lemons for a zesty bath. You could also drop some whole peppercorns and bay leaves in there too. After the lobster has cooled, pull it out of the shell (it should just scoop out with a spoon) and dice.
Prepare the cheese sauce. Melt the butter in a pan and whisk in the flour to make a roux. Next whisk in the light cream until it is thickened. Add the brie and jack cheese and reduce to a medium low heat. Use as much beer as you need to get the creamy action to the consistency that you want it, and then chug the rest of the beer when no one’s looking. You should have a creamy, melty, sexy mess in your pan. I’m a particular fan of creamy sexy messes.
Laydown a cozy bed of tortilla chips. Or you could totally steal from Cass (I normally steal her cash, but this would be OK too) and use tostada shells. On top of the tortillas, add the salsa.
Toss the lobster in with your cheese sauce and add a nice healthy dollop of the cheesy lobster mix to the top of the salsa.
Add crumbled cotija cheese and a small amount of cilantro to the top. Eat. Eat again. And vote for this recipe.
The post Sexy, Spicy Lobster Nachos (The Right Way) appeared first on Dirty Girls Kitchen.
