Recipe courtesy of Gourmet Magazine

Lobster Nachos with Asian Guacamole and Spicy Sour Cream

  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 servings
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20 wonton wrappers, thawed if frozen

4 cups canola oil


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


  1. 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.
  2. 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.
  3. In a bowl stir together sour cream, chili sauce, and shichimi. Cut lobster meat into 1/2-inch pieces.
  4. Top guacamole with lobster and sour cream mixture and serve with fried wontons.
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