Lobster Nachos
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
42
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Cooking Oil1
Salt3 tbsps
Lemon Oil (meyer)1 cup
Corn Kernel (white)1 cup
Tomatoes (diced)1 tbsp
Jalapeno (chopped)1 cup
Jicama (diced)1 cup
Lime Juice1 tsp
Chili Powder1 tsp
Garlic Salt1 cup
Creme Fraiche1 cup
Queso Fresco (crumbled)1 cup
Chives (chopped)Directions:
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