Best Lobster Nachos Recipes

COPYCAT RED LOBSTER SHRIMP NACHOS

Steps:

• 1.Cook shrimp until pink.
• 2.Make the cheese sauce by combining Monterey Jack, cheddar and cream cheese in a pot over a medium low heat.
• 3. Add milk to thin the sauce.
• 4.Preheat the oven to 350 degrees.
• 5. Place nacho chips in an oven safe dish.
• 6. Heat chips until crisp, approximately 5 to 7 minutes.
• 7.Prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion.
• 8.Assemble the nachos by spooning cheese sauce over the nachos.
• 9. Top with the pico de gallo and shrimp.
• 10. Garnish with sour cream and slices of fresh jalapeno peppers.

LOBSTER NACHOS

Steps:

• 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.

RED LOBSTER SHRIMP NACHOS

Steps:

• If you purchase frozen shrimp thaw shrimp completely before cooking. You can place them in a sieve and simply rinse cold water over them until they thaw. Drop the shrimp into a medium sized pot of boiling water. I personally like to add a little crab boil seasoning to the water to give the shrimp an additional layer of flavor. This is not necessary. Cook shrimp until they turn pink, and remove immediately, this will only take 2 to 4 minutes.
• Prepare cheese sauce by combining Monterey Jack cheese, Cheddar cheese, and cream cheese in a medium sized pot over a low to medium heat. Add milk to thin the sauce, you can add additional milk if you desire.
• Preheat the oven to 350 degrees, place nacho chips on a heat resistant plate. You will want to heat the chips until they are crisp. Heat chips for approximately 5 to 7 minutes. While the chips are heating prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion, together.
• Assemble the nachos by spooning cheese sauce over the nachos. Then top with the pico de gallo you just made, top with shrimp. Garnish your nachos with sour cream, and slices of fresh jalapeno peppers.

LOBSTER NACHOS

Steps:

• Mornay Sauce 1. Melt butter in medium saucepan over medium heat. Whisk in flour. Cook, whisking constantly, until pale yellow, 2 minutes. Slowly whisk in milk. When it comes to a boil, reduce heat to a simmer. Cook, whisking, until thickened, 2 to 3 minutes. Remove from heat. Whisk in cheese until melted. Season with salt and white pepper. Guacamole 1. Mash avocado flesh, lime juice and salt. Stir in shallot and 1/4 cup cilantro (or use other guacamole recipe). Nachos 1. Preheat oven to 350F. Lay chips out on baking tray. Top with Mornay sauce. Heat until warm, 7 minutes. Transfer to serving platter. Top with lobster meat, jalapeño and remaining 1/4 cup cilantro. Serve with guacamole and lime wedges.

LOBSTER NACHOS

Steps:

• Preheat oven to 400°F
• Place half of chips on plate and add half of toppings and cheese. Add remaining chips and toppings and cheese.
• Bake in oven until cheese is melted through.
• Add favorite guacamole, sour cream, and salsa.