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Grilled Lobster Nachos with Queso Sauce

These are the nachos of champions. Grilled Lobster Nachos smothered with a home made old bay seasoned queso sauce.

I’m missing these in my life already and can’t wait for the next lobster sale to make them!

The other week I came across and insane lobster tail sale that I could not refuse. My wife had the amazing idea of turning them into lobster nachos.

Who am I to turn her down? Happy wife, happy life.

So I decided to make up a queso sauce that would compliment the lobster nachos based off my hatch pepper queso dip recipe.

Then added a little smoked paprika along with some old bay seasoning. This queso, along with the buttery grilled lobster tails are so awesome.

The queso can be made ahead of time and stored in the refrigerator for a couple days, then reheat it on your side burner while the lobster is cooking up.

Once the lobster tails are done, cut them up, and toss it all in a skillet with chips. Add some fresh grated cheese, some black beans and your other favorite toppings.

Winner winner, lobster dinner!

Grilled Lobster Nachos with Queso Sauce

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 people
Print Recipe

Ingredients

FOR THE QUESO

  • 4 tbsp butter
  • 3 tbsp flour
  • 1 tbsp minced garlic
  • 1 cup whole milk
  • 6 oz cream cheese
  • 2 cup cheddar cheese
  • 1 tsp smoked paprika
  • 2 tsp old bay seasoning

FOR THE NACHOS

  • 5 whole lobster tails
  • 4 tbsp butter
  • 1 bag corn tortilla chips more or less
  • 1 cup shreded cheese
  • 12 oz black beans

Instructions

FOR THE QUESO

  • In a pot, melt butter and garlic. Stir in flour until thick. cook for 2 minutes.
  • Gradually whisk in milk and bring to a simmer. stir in cream cheese, and cheddar cheese, until melted.
  • Stir in paprika and old bay seasoning and reduce heat to low. Let it cook for about 5 minutes, constantly stirring. set on low heat, or keep in an airtight container in the fridge until ready to re-heat for nachos.

FOR THE NACHOS.

  • Preheat grill to around 400 F. place lobster tails on grill and baste with melted butter. continue basting every minute until lobster tails are opaque; about 5-7 minutes.
  • Remove lobster meat from tail and chop into bite size pieces. place chips in a skillet, top with shredded cheese, beans, and lobster meat. Close grill and cook until cheese is melted.
  • Remove from grill and pour over a liberal amount of queso along with any other of your favorite nacho tops. Dig in and enjoy!
Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!