LOBSTER NACHOS

LOBSTER NACHOS image

Yield 6 to 8

Number Of Ingredients 15

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Mornay Sauce
2 1/2 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk, kept hot
2 oz. white cheddar, grated
Salt and pepper, to taste
Guacamole and nachos
2 ripe avocados
3 tbsp fresh-squeezd lime juice
1 shallot, finely chopped
1/2 cups chopped cilantro, divided
1 large bag plain tortilla chips
1 1 1/2lb. lobster, cooked, meat removed and diced
1 jalapeÃ±o pepper, thinly sliced
Lime wedges, for serving

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, jalapeÃ±o and remaining 1/4 cup cilantro. Serve with guacamole and lime wedges.