Lobster Nachos with Asian Guacamole and Spicy Sour Cream

Total Time:
45 min
30 min
15 min

4 servings

  • 20 wonton wrappers, thawed if frozen
  • 4 cups canola oil
  • Salt
  • For guacamole:
  • 2 California avocados
  • 1 medium tomato
  • 1 medium red onion
  • 2 large scallions
  • 1/4 to 1/2 cup fresh lime juice
  • 1 1/2 tablespoons finely chopped fresh cilantro leaves
  • 2 tablespoons sake
  • 1 teaspoon sambal oelek
  • 1 tablespoon grated peeled fresh gingerroot
  • Freshly ground white pepper
  • 1/2 cup sour cream
  • 1 teaspoon sriracha chili sauce
  • 1/4 teaspoon shimichi spice mixture
  • 1/2 pound cooked lobster meat

Separate wonton wrappers and diagonally halve. In a 4-quart heavy saucepan heat oil over moderately high heat until a deep-fat thermometer registers 375 degrees and fry wontons, 2 at a time, turning constantly with a slotted spoon to ensure even browning, 5 seconds. With a spoon transfer wontons as fried to paper towels to drain and season with salt. Wontons may be fried 1 day ahead and kept in an airtight container at room temperature.

Make guacamole: Pit and peel avocados. Cut avocados into 1/2-inch cubes. Seed and coarsely chop tomato. Mince onion and thinly slice scallions. In a bowl gently stir together avocados, tomato, onion, scallion, 1/4 cup lime juice, salt, to taste, and remaining guacamole ingredients. Stir in additional lime juice, to taste.

In a bowl stir together sour cream, chili sauce, and shichimi. Cut lobster meat into 1/2-inch pieces.

Top guacamole with lobster and sour cream mixture and serve with fried wontons.

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