And if you are wondering about the Pixar connection, the name of the new restaurant references Pixar's jumping lamp mascot, Luxo.
Disney also confirmed that Lamplight Lounge will serve the Cove Bar's beloved Lobster Nachos. Cove Bar will return for an encore of sorts on March 16 through late May, before closing until Lamplight Lounge opens June 23. If you can't wait until then for your lobster nachos fix, Disney today published its recipe for lobster nachos so you can try to make this crowd favorite at home.
Be warned, like many of Disney's published restaurant recipes, it is ridiculously complicated. (Surely, to encourage you to just come get it at Disney instead!) But the gist of it is this: Top freshly fried tortilla chips with seasoned black beans, a lobster cheese sauce, shredded cheddar and jack cheeses (1/2 pound of each), and then broil until the cheese melts. Then top the nachos with warmed chopped lobster meat and pico de gallo, and garnish with chipotle crema and sliced serrano peppers.
Want the details? Buckle up and follow along.... (TL;DR follows)
For the seasoned black beans:
1 15-ounce can black beans
1 small bunch cilantro, chopped
1 teaspoon ground cumin
1/2 teaspoon kosher salt
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 the chipotle creama:
1 1/2 tablespoons chipotle in adobo sauce
2 roasted garlic cloves
8 ounces sour cream
3 tablespoons manufacturing cream
1 pinch ground cumin
1 pinch ground black pepper
1/2 teaspoon salt
Puree chipotle and roasted garlic in food processor. Add puree 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 the warmed lobster:
4 tablespoons butter
5 medium lobster tails (meat only)
1/2 teaspoon coarse salt
1 pinch black pepper
1 lime, juiced and zested (1 tablespoon juice and pinch of zest)
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.
For the lobster cheese sauce:
3 Polanco chiles, roughly chopped
1 teaspoon canola oil, divided
3 large garlic cloves
1 shallot, roughly chopped
1/4 stick butter
2 1/2 tablespoons flour
2 cups manufacturing cream
1 cup reduced lobster stock
4 ounces Oaxaca cheese, grated
2 cups grated sharp cheddar cheese
Lightly coat Polanco peppers 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 Polanco peppers baking sheet; roast for an additional 25 minutes until caramelized. Puree caramelized garlic, shallots, and Polanco peppers 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 Polanco pepper 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.
And if you don't have lobster stock available at your local grocery:
Shells from 5 medium lobster tails
1 medium carrot, chopped
1 small celery rib, chopped
1 small onion, chopped
2 large garlic cloves, quartered
1 teaspoon canola oil
1/2 cup dry white wine
8 cups cold water
1 bay leaf
1/4 bunch parsley (stems only)
1 pinch red pepper flakes
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.)
My TL;DR? Thaw a package of Trader Joe's langoustine tails in warm water. Heat a can of seasoned black beans. Dump some store-bought tortilla chips on a baking sheet and top with a mix of Trader Joe's Mexican cheese blend and some grated pepper jack. Broil until melted, then top with the black beans, some store-bought pico de gallo and the "lobster." Garnish with a drizzle of sour cream and the chopped serrano peppers, whose heat will obliterate the subtle flavoring of all of Disney's time-consuming sauces anyway.
Much cheaper and easier than Disney's version. No, it's not as good. But it's good enough.Tweet
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