Lobster Nachos
Lobster nachos are piled high with langoustine lobster tails, two kinds of cheese, black beans, homemade pico de gallo, jalapeños and a creamy chipotle sour cream.
Ingredients
Nacho Ingredients:
- About 12 ounces tortilla chips
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1/2 cup canned black beans drained and rinsed
- 1 jalapeno diced
- 1 tablespoon butter
- 1/2 teaspoon oil I used avocado oil
- 1 clove garlic minced
- 1/2 - 3/4 pound pre-cooked langoustino lobster tails thawed if frozen
- Pico de gallo
- Chipotle Sour cream
Pico de Gallo
- 1 cup diced tomatoes
- 1/2 cup diced yellow onion
- 1 clove garlic minced
- 1/4 cup chopped fresh cilantro
- salt
Chipotle Sour Cream
- 1/4 cup sour cream
- 1 chipotle pepper in adobo minced
- 1 tablespoon lime juice
Instructions
- Prepare the pico de gallo by mixing together all ingredients except salt. Once mixed, season to taste with salt and let sit at room temperature until ready to use.
- Make the chipotle sour cream by whisking together all ingredients.
- Preheat oven to 350 degrees.
- Place chips in a 12 inch cast iron skillet, or other oven proof pan, top with cheddar and pepper jack cheese, black beans and jalapeños. Bake in preheated oven for 15 minutes or until cheese is melted and bubbly.
- Meanwhile, heat butter and oil in a skillet over medium heat until butter melts. Add in garlic and cook until fragrant, about 30 seconds. Add in langoustino lobster tails and cook just until warmed through about 3 minutes.
- Remove nachos from the oven. Use a slotted spoon to spoon the langoustino over the top. Top with pico de gallo and drizzle with chipotle sour cream. Serve immediately.
Notes
Enjoy!