Lobster Spinach Queso
Ingredients:
- ¼ cup Canola Oil
- ¼ cup Garlic-Shallot mixture
- 12 oz. Cream Cheese
- ½ cup Spinach
- 1 Tbsp. Shrimp Base
- 2 Cups Smoked Tomato Jack Cheese Sauce*
- 2 Cups Grated Jalapeno Jack Sauce*
- ½ lb. Fresh Lobster
Directions:
- Roughly chop the spinach and lobster
- Place the Tomato Jack Cheese Sauce in a sauce pot and bring to a simmer
- Add the cream cheese, shrimp base and grated jalapeno jack cheese and mix until well blended
- Place the oil in a large skillet and sauté the garlic and shallots and then add the spinach and lobster
- Add the sauce mix to the lobster/spinach mixture and mix together well
- Cook until cheese is fully melted
- Serve with homemade tri-color tortilla chips
- Top with homemade Pico de Gallo
Smoked Tomato Jack Cheese Sauce
Ingredients:
- 2 tsp. Vegetable Oil
- 2 tsp. Garlic, minced
- 5 Tbsp. Poblano Pepper
- ¾ Cup Yellow Onion
- 1/3 Cup Smoked Tomato Puree (made in-house)
- 2 tsp. Cilantro
- ¾ Cup Chicken Stock
- Pinch of Salt
- Pinch of Pepper
- ¾ Cup Heavy Cream
- 2 oz. Roux
- 2/3 Cup Pepper Jack Cheese, grated
Directions:
- Roughly chop poblano peppers, onions and cilantro
- Heat the oil in a bot and add the peppers, onions and garlic, cook until slightly browned
- Add the smoked tomato puree, cilantro, chicken stock, salt and pepper, simmer for 10 minutes
- Add the heavy cream and bring back to simmer
- Using a buerre mixer, mix in the roux in small amounts, scraping the sides of the pot as it blends to ensure full incorporation