Recipe courtesy of Gourmet Magazine

Lobster Nachos with Asian Guacamole and Spicy Sour Cream

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  • Level: Easy
  • Yield: 4 servings
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20 won ton 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 tablespoon sambal oelek

1 tablespoon grated peeled fresh gingerroot

Freshly ground white pepper, to taste

1/3 cup sour cream

1 tablespoon sriracha chili sauce

1 teaspoon shichimi spice

1/2 pound cooked lobster meat


  1. Separate won ton 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 won tons, 2 at a time, turning constantly with a slotted spoon to ensure even browning, 5 seconds. With spoon transfer won tons as fried to paper towels to drain and season with salt. Won tons may be fried 1 day ahead and kept in a airtight container at room temperature. To make guacamole, first 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, scallions, 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 1/21/2-inch pieces. Top guacamole with lobster and sour cream mixture and serve with fried won ton.;