Lobster Nachos Recipe

Name: Lobster Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 …

Servings: persons

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.

1
In a medium, wide skillet, heat the cooking oil over medium heat.
2
Add the tortillas to the skillet, a few at a time, and fry for about 1 minute on each side.
3
Put the fried tortillas on paper towels to drain and sprinkle with salt, to taste.
4
In a saute pan, warm the lobster meat with the lemon oil over low heat minutes until warm, about 5 minutes.
5
In a large bowl combine the corn, tomatoes, mint, cilantro, jalapeno, black beans, jicama, lime juice, chili powder, and the garlic salt.
6
Start assembling the nachos by stacking the tortilla chips on each plate.
7
Add the black bean salsa then top with half a cup of the lobster meat.
8
Garnish with creme fraiche, avocado, queso fresco, and chives.
9
Serve.

1552

kcal

Calories

122

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups cooking oil, 4 large white flour tortillas, cut into quarters, Salt, 2 cups lobster meat (can substitute crab or shrimp), and more.

Yes, Lobster Nachos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lobster Nachos

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