October 6, 2015

Ask A Chef: Lobster Nachos

Recipe: Ted Corrado

Chef Ted Corrado of The Drake Hotel shares a recipe for lobster nachos. 

Q: I recently had the lobster nachos at The Drake Hotel in Toronto, and they were to die for! So, so good. Could you please get the recipe? — Ann, Burlington, Ont.

A: This dish is one of chef Ted Corrado’s personal favorites. He uses a cheddar-spiked béchamel sauce instead of grated cheese, which gives the nachos a luscious creaminess.


Mornay sauce

  • 21⁄2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, kept hot
  • 2 oz. white cheddar, grated
  • Salt and white pepper, to taste

Guacamole and nachos

  • 2  ripe avocados
  • 3  tbsp fresh-squeezed lime juice
  • 1 shallot, finely chopped
  • 1⁄2 cup chopped cilantro, divided 1 large bag plain tortilla chips
  • 1 1 1/2-lb. lobster, cooked, meat removed and diced
  • 1 jalapeño pepper, thinly sliced
  • Lime wedges, for serving



Yield: Serves 6 to 8

  1. To make Mornay sauce, melt butter in medium saucepan over medium heat. Whisk in flour. Cook, whisking constantly, until pale yellow, 2 minutes. Slowly whisk in milk. When it comes to a boil, reduce heat to a simmer. Cook, whisking, until thickened, 2 to 3 minutes. Remove from heat. Whisk in cheese until melted. Season with salt and white pepper.
  2. To make guacamole, mash avocado flesh, lime juice and salt. Stir in shallot and 1⁄4 cup cilantro.
  3. Preheat oven to 350°F. Lay chips out on baking tray. Top with Mornay sauce. Heat until warm, 7 minutes. Transfer to serving platter. Top with lobster meat, jalapeño and remaining 1⁄4 cup cilantro. Serve with guacamole and lime wedges.

House & Home November 2014