Lobster chili nachos from a Hamptons hot spot break all the rules

Kate Krader

BLOOMBERG – Seafood-and its disappearance from menus-has been a hot topic this summer.

At the Lobster Roll, a popular seafood shack in Amagansett, New York, also known locally as ‘Lunch’, thanks to its giant sign, co-owner Andrea Anthony hasn’t had to drop her restaurant’s signature shellfish from the menu, but prices are up. She’s paying USD40 to USD42 per pound for lobster, upward of USD7 more than last year.

Still, the rolls are a mainstay. “We sell about 800 a day, 1,000 when it’s busy,” she said. Orders are a pretty even mix of hot-dressed in drawn butter-and cold, made into a salad with a secret-recipe mayonnaise; heat waves push up sales of the chilled preparation.

About 10 years ago, Anthony and her business partner, chef Paul DeAngelis, came up with the idea to expand the boundaries of how they could serve the shellfish: lobster chili that features in a plate of nachos. And they broke some culinary seafood rules doing it.

For one thing, it’s topped with mounds of shredded cheese before it’s put in the oven.

DeAngelis said he got the idea from watching a televised chili competition.

“I saw turkey. I saw all these unusual kinds but not seafood,” he said.

A plate piled high with seafood-studded nachos and sour cream topping. PHOTO: KATE KRADER

He created a version he liked, made with firm shellfish (shrimp, scallops, and lobster) that would hold up in a saucepan; he advises against using fish fillets, which would disintegrate in the sauce.

Anthony saw it as an opportunity to extend their season, when temperature starts sliding. “Nachos are such a comfort food,” she said. “We were looking for something that would attract a fall crowd. It was unexpectedly well received, so we kept it on the menu.”

She estimates they sell 150 orders a day.

The nachos will be featured on the menu at the new Lobster Roll aka Lunch, opening in Southampton in November, where the menu will also include seafood and cheese pairings such as lobster mac and cheese.

One reason Anthony likes the nachos is that they’re a value proposition, at least as far as the Hamptons is concerned.

The lobster rolls are market priced, currently USD31.95. The nachos are USD18.95 and meant to be shared.

They’re also a fun dish. To make them, DeAngelis tucks the seafood into a well-spiced tomato and bean mixture.

They’re then layered with tortilla chips in a baking dish, along with grated cheddar, and put into a hot oven for a couple of minutes.

The mild cheese adds a salty and tangy accent to the seafood and melty texture to the chips, but what pulls it together is the refreshing sour cream dollop on top.


Serves eight-10

Note: If you’re using cooked lobster or shrimp, stir it into the chili right before you build the nachos. DeAngelis makes his own tortilla chips, but store-bought will do; just make sure they’re thick and substantial and won’t collapse when the chili is spooned on.


– Quarter cup olive oil

– Half cup diced sweet onion

– Half cup diced celery

– Two large garlic cloves, minced

– Two cups canned diced tomato with their juices

– One tablespoon chili powder

– Half tablespoon each ground cumin and oregano

– One cup red kidney beans

– Half pound small raw shrimp

– Half pound raw lobster meat, preferably claw meat, cut into large pieces

– Quarter pound sea scallops, quartered

– Salt

– 12 ounces thick tortilla chips

– Two cups grated cheddar and/or Monterey Jack cheese

– Sour cream, sliced scallions, and pico de gallo, for serving


In a large saucepan, heat the olive oil. Add onion, celery, and garlic and cook over moderate heat, stirring, until softened, about five minutes.

Add tomatoes, chili powder, cumin and oregano and cook, stirring occasionally, until slightly thickened, about 10 minutes.

Gently stir in the beans.

Add the shrimp, lobster and scallops and cook over low heat until the seafood is cooked through and the chili is thickened, 10-15 minutes. Remove from the heat and season well with salt.

If desired, pull a few pieces of seafood from the chili to decorate the nachos.

The chili should be loose but not wet; if necessary, drain off some of the liquid.

Preheat the broiler. Layer half the tortilla chips in a 13-by-nine-inch baking dish. Cover the chips with half the seafood chili and shredded cheese.

Make an additional layer of chips, chili, and cheese.

Cook a few inches from the heat until the cheese is melted, about three minutes.

Garnish with sour cream and scallions and any reserved seafood, and serve from the dish with pico de gallo on the side.