Disneyland Magic at Home: Recreate the Lamplight Lounge’s Iconic Lobster Nachos!
Calling all Disney foodies! Ever dream of bringing a taste of the parks right into your own kitchen? Well, dream no further! Today, we’re tackling the iconic Disneyland Lobster Nachos recipe – a dish that has been one of our go-to appetizers at California Adventure’s Lamplight Lounge.
We’ve adapted this recipe for the home cook, making it easier to recreate that decadent and flavorful experience without needing a park entrance ticket.
Disneyland Lobster Nachos Shortcuts
Here’s the key: we’re using smart substitutions like store-bought pico de gallo and Calidad Tortilla Chips (seriously, these chips are amazing!). Plus, we’re reaching for Bush’s seasoned black beans for added convenience. Don’t worry, the homemade magic doesn’t stop there! We’ll still be crafting a delicious Poblano cheese sauce to elevate these nachos to the next level.
However, for an even simpler option, feel free to ditch the cheese sauce and grab your favorite store-bought Mexican queso – we won’t judge! This will leave you time for the most important ingredient — the home cooked butter-basted lobster meat.
So, gather your ingredients, put on some Disney tunes, and get ready to impress your friends and family with these Disneyland Lobster Nachos made with love (and a touch of pixie dust!).
These Disneyland Lobster Nachos are surprisingly easy to make and guaranteed to be a crowd-pleaser. So next time you’re craving a taste of the park, skip the line and whip up this delightful appetizer in your own kitchen.
Don’t forget to share your homemade Disneyland Lobster Nachos experience in the comments below!
More Delicious Recipes
- Grilled Lobster Tails
- Butter Basted Lobster
- Disneyland Smoked Turkey Legs
- Bengal BBQ Chicken Skewers
- Disneyland’s Monte Cristo Sandwich
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Disneyland’s Lobster Nachos Recipe
Recipe by Jason Hill – CookingSessions.comIngredients
- 1-2 bags good-quality Mexican tortilla chips
- 2 cups Pico De Gallo or your favorite salsa
- 1/2 pound shredded cheddar cheese
- 1/2 pound shredded Monterey jack cheese
- Sliced Serrano or jalapeño peppers
- 15 ounces seasoned black beans Mexican style
Chipotle Cream Sauce (substitute sour cream in a hurry)
- 1 1/2 tablespoons chipotle in adobo sauce
- 2 roasted garlic cloves peeled
- 8 ounces sour cream
- 1 pinch ground cumin
- Salt and fresh cracked pepper to taste
Poblano Cheese Sauce (or your favorite jarred Mexican cheese sauce)
- 3 poblano chiles roughly chopped
- 1 teaspoon canola oil divided
- 3 large garlic cloves roasted
- 1 shallot roughly chopped
- 1/4 stick butter
- 2 1/2 tablespoons flour
- 2 cups sour cream
- 1 cup lobster, chicken or vegetable broth
- 4 ounces Oaxaca cheese grated
- 2 cups grated sharp cheddar cheese
For the Lobster
- Cooked meat from 5 lobster tails cut into large bite-size pieces
- 4 tablespoons butter
- 1 tablespoon lime juice
- Salt and fresh cracked pepper
Instructions
- Prepare the Chipotle Cream: Purée chipotle and roasted garlic in food processor. Place in mixing bowl and add the sour cream, cumin and salt and pepper. Mix well. Place the cream in squeeze bottle and refrigerate until ready to use.
- Prepare the Cheese Sauce: Preheat oven to 350°F. Coat the poblano peppers in 1/2 teaspoon of oil and roast on a baking sheet for 15 minutes. Lightly coat shallots and garlic with remaining 1/2 teaspoon canola oil. Add to poblanos on baking sheet, and roast 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 about 5 minutes, or until smooth and light golden brown. Add sour cream and cook another 10 minutes. Add broth 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 the Lobster: In a pan, saute the lobster pieces in the butter, lime juice and salt/pepper. Keep warm.
- Assembly: Preheat broiler to 500°F. Spread chips on a large baking sheet. Layer with seasoned black beans, cheese sauce, and mixed cheddar/jack cheese, covering all the chips. Broil until cheese is melted, about 2 to 4 minutes. Remove from oven. Top with pico de gallo, chopped cilantro, warmed lobster pieces, chipotle cream and sliced Serrano or jalapeño peppers. Serve immediately.
