Lobster Nachos

Total Time:
20 min
10 min
10 min

4 servings

  • 2 cups cooking oil
  • 4 large white flour tortillas, cut into quarters
  • Salt
  • 2 cups lobster meat (can substitute crab or shrimp)
  • 3 tablespoons Meyer lemon oil
  • 1 cup white corn kernels
  • 1/2 cup diced tomatoes
  • 3 tablespoons chopped mint leaves
  • 1/3 cup chopped cilantro leaves
  • 1 tablespoon chopped jalapeno
  • 1 cup canned black beans, rinsed and drained
  • 1/4 cup jicama, diced
  • 1/4 cup lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • 1 cup creme fraiche
  • 1 avocado, halved, pitted and flesh sliced into eighths
  • 1 cup crumbled queso fresco
  • 1/4 cup chopped chives
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • In a medium, wide skillet, heat the cooking oil over medium heat. Add the tortillas to the skillet, a few at a time, and fry for about 1 minute on each side. Put the fried tortillas on paper towels to drain and sprinkle with salt, to taste.

  • In a saute pan, warm the lobster meat with the lemon oil over low heat minutes until warm, about 5 minutes.

  • In a large bowl combine the corn, tomatoes, mint, cilantro, jalapeno, black beans, jicama, lime juice, chili powder, and the garlic salt.

  • Start assembling the nachos by stacking the tortilla chips on each plate. Add the black bean salsa then top with half a cup of the lobster meat. Garnish with creme fraiche, avocado, queso fresco, and chives. Serve.

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