Throwing a Super Bowl party? As a favor to your guests who want to eat more than delivery pizza, we’ve tracked down some of the best chefs in America and asked them to spill their favorite crowd-pleasing, game day recipes. Everything is delicious, simple to prepare, and pairs great with a beer.
If you want your party guests to eat like royalty, make these Lobster Fritos Pies from Chef Kevin Nashan, owner of the Sidney Street Cafe and Peacemaker Lobster & Crab Co. in St. Louis. Lobster chili, fresh lobster, and pork rinds heighten the humble Fritos pie into a seriously lavish snack.
LOBSTER FRITOS PIE
1 onion, diced
2 celery stalks, diced
½ qt. beans (either pinto, northern white, or cranberry), soaked overnight
1 head garlic (cut the top off and caramelize it whole in a sauté pan, cut side down)
1 ham hock, sauteéd until brown
1 cup white wine
1 gal. shellfish or lobster stock
1 spice sachet (fill 2 coffee filters with ½ tsp. each of fennel seed, cumin seed, coriander seed, and whole black pepper. Tie them in a bundle so the seeds can’t escape, like a tea bag.)
28 oz. canned, peeled tomatoes (preferably San Marzano), diced
4 Tbsp. Chimayo chile powder
3 Tbsp. Chipotle Tabasco sauce
1 Tbsp. Worcestershire sauce
The Method: Sauté the onions and celery in oil in a cast iron or heavy, lined pot, until tender. Add the whole caramelized garlic head, ham hock, and beans. Deglaze the pot with the white wine. Reduce the heat and simmer until the wine is almost evaporated. Add the spice sachet, tomatoes, chile powder, Worcestershire, and Tabasco. Add stock and cook on low heat until the liquid is thick and the beans are soft, about two hours. Add salt and more Tabasco to taste.
3 lb. lobster meat (about 8 whole lobsters)
6 oz. butter
Juice and zest of 1 lime
The Method: Melt the butter in a pan. Add lobster and season with salt, lime zest and juice.
Pork Rinds & Fritos
8, 6-oz. bags of Fritos
32 oz. pork rinds, either Baken-Ets or Rudolfs
The Method: Cut the bags of Fritos in half and dump out the chips into a large bowl. Save the Fritos bags. Crush the Fritos into a powder. Dump in the pork rinds and mix. Season with cayenne to taste.
Lobster Fritos Pie
Lobster chili (above)
Pork rinds & Fritos (above)
16 oz. white cheddar cheese, shredded
8 oz. sour cream
1 bunch chives, cut thinly
THE METHOD: Fill the cut Frito bags halfway with seasoned pork rinds. Add the warm lobster meat and then the chili. Top with cheddar, sour cream, and chives. Serve.
Alyson Sheppard is the resident hangover specialist at Playboy.com. Follow her on Twitter: @amshep