Lobster Nachos Recipe
Serves: 6-8
Nachos are a great snack and are perfect to share. Try upping your nacho game by adding lobster meat! Cooking live lobster is easier than you think so you could prepare the lobster yourself.
  • ½ cup diced tomato
  • ½ cup very thinly sliced radishes
  • ¼ cup finely chopped red onion
  • 1½ tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1½ teaspoons red wine vinegar
  • ½ cup chopped fresh coriander, divided
  • 1¾ cups pepper-Jack cheese, grated
  • 1 tablespoon cornflour
  • 1 cup evaporated low-fat milk
  • ¼ teaspoon salt
  • 340g corn tortilla chips
  • 340g cooked lobster meat, roughly chopped
  • 1 ripe avocado, diced
  1. Toss together tomato, radishes, onion, oil, lime juice, vinegar, and ¼ cup of the coriander in a bowl.
  2. Place cheese in a medium saucepan. Sprinkle with cornflour; toss to combine. Add evaporated milk. Cook over medium-low, whisking often, until cheese melts and mixture thickens, 4 to 8 minutes. Whisk in salt.
  3. Arrange tortilla chips in a single layer on a large serving platter. Drain tomato mixture; discard liquid. Top chips evenly with drained tomato mixture, lobster, and avocado. Drizzle evenly with cheese sauce. Sprinkle with remaining ¼ cup coriander.
Recipe by George Hughes Fishmongers at https://www.georgehughesfishmonger.com/best-seafood-finger-food-recipes/