Lobster & Corn Queso Recipe

Prep Tortillas

Stack the tortillas and cut each into 6 wedges (like pizza slices). Pat dry if damp.

Fry Method

Heat 1/2-inch of vegetable oil in a heavy skillet over medium-high until it reads 350°F (175°C) or a small piece of tortilla sizzles immediately. Fry tortillas in batches, 6–8 wedges at a time, flipping once, until golden and crisp, about 1–2 minutes per side. Transfer to a paper-towel-lined tray and immediately season with fine sea salt.

Baked Method (alternative)

Preheat oven to 400°F (200°C). Lightly brush both sides of tortilla wedges with oil. Arrange in a single layer on baking sheets. Bake 8–12 minutes, turning once, until crisp and golden. Season with salt while hot.

Make a Roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs flour and whisk continuously for 1–2 minutes until it forms a smooth paste and begins to smell nutty but not brown.

Add Dairy

Gradually whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream, a little at a time to avoid lumps. Continue whisking until the mixture thickens and is just simmering, about 4–6 minutes.

Finish Cheese Sauce

Reduce heat to low. Whisk in 2 oz softened cream cheese until smooth. Stir in 1 cup shredded sharp white cheddar and 1 cup shredded Monterey Jack in small handfuls, stirring until melted and smooth between additions. If desired for extra creaminess, whisk in 1/4 cup evaporated milk. Keep sauce warm on the lowest heat, stirring occasionally; do not boil once cheese is added.

Sauté Aromatics & Corn

In a medium nonstick skillet, heat 1 tbs butter or 1 tbs oil over medium. Add 1 finely minced shallot and sauté 2–3 minutes until translucent. Add 1 tsp minced garlic and 1/2 diced jalapeño and cook 30 seconds until fragrant. Add 1 cup corn kernels and cook 3–4 minutes until corn becomes lightly caramelized. Stir in 1/2 tsp smoked paprika and 1/4 tsp ground cumin and cook 30 seconds to bloom the spices.

Add Lobster

Add 10 oz chopped cooked lobster meat to the skillet and warm gently 1–2 minutes—do not overcook (lobster should just be heated through). Remove from heat and stir in 2 tbs chopped cilantro and 1 tbs lime juice. Taste and season with a pinch of salt and pepper.

Combine With Queso

Fold the warm lobster-corn mixture into the prepared cheese sauce. Stir gently until evenly distributed. Taste and adjust seasoning with up to 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp hot sauce if using. Keep warm (low heat) and stir occasionally; if too thick, loosen with 1–2 tbs milk.

Transfer the Lobster & Corn Queso to a warm shallow serving bowl. Garnish with sliced green onions and an extra sprinkle of chopped cilantro if desired. Serve immediately with the fresh-made corn tortilla chips for dipping.

Leftovers can be cooled, refrigerated in an airtight container up to 2 days. Reheat gently over low heat, stirring and adding a splash of milk to restore creaminess.