Blue Corn Tortillas
7 oz Lobster claw meat thawed, chopped couresly into chunks
Cheese Sauce
1.5 cups of milk 2% or higher
1 tbs AP flour (use 2 tbs if you don't have the next two items)
1/8 tsp Xanthan Gum
1/8 tsp guar gum
- These are two thickeners that I feel give a little better consistencythen just flour
1.5 cups of shredded Monterrey jack cheese
1 tbs butter
1 tbs romano cheese (Parmesan can substitute)
In a sauce pan over medium heat melt butter, wisk in flour to combine. Cook forabout about a minute wisk in the milk.
When Flour has combined with milk, (no lumps), wisk in in the two gums. wisking every 30 or so to make sure it's not burning on the bottom of the pan, Bring milk up to a low boil. As soon as it is boiling, turn off heat and remove from burner. Slowly add in little bits of the Monterrey jack and romano cheese. As they melt add more until all of it is fully incorporated.
Using 1/3 of lobster, mince it further into small pieces. mix into sauce. Set aside to cool.
Salsa
1/4 cup diced peppadew peppers
1/2 cup diced Fresno peppers (or red bell for less heat)
1 small white onion diced
1/4 cup canned diced tomato
1/4 tsp paprika
1/8 (pinch) tsp salt
Combine all and set aside.
While the sauce can be used right now, it's best if the lobster and sauce get to know each other overnight.
Warm sauce gently in a pot or medium setting on a microwave, stirring often.
Layer tortilla chips, pour sauce over chip evenly, put salsa on top and distribute lobster evenly.
