Lobster Nachos

Pretty much the only thing that excites me about football season is the game snacks.  In particular, the nachos.  And what could be better than lobster nachos?!  We recently had these at a restaurant in San Clemente, and they were to-die-for.  Here’s how I’m going to make them at home on the next game day.

Lobster Nachos

 

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Ingredients

• stone ground tortilla chips (or wonton chips, if you can find them)
• 8 oz Manchego cheese, shredded
• 1 ripe mango, peeled and cut into very small chunks
• 1 large ripe tomato, seeds removed and cut into small chunks
• ½ a small red onion, finely diced
• Juice of 1 lime
• Handful of fresh cilantro leaves, rough chopped
• ½ can black beans, rinsed and drained
• ½ lb cooked lobster meat, in chunks
• 4 oz whole milk Greek yogurt, at room temperature

Instructions

1. Preheat oven to 350. Cover a baking sheet with foil, then lay the chips around the baking sheet. Spread the shredded cheese around the chips and bake until cheese is melted and chips are crispy (5-8 min).
2. Meanwhile, gently combine the mango, black beans, tomatoes, cilantro, red onion, and lime juice in a medium bowl. Sprinkle the mixture with salt and pepper. Set aside.
3. Remove the chips from the oven, top with the lobster meat (return to the oven for 1 min to get the meat warm, if you want), then spoon the mango mixture all around the nachos.
4. Drizzle with the Greek yogurt and serve immediately.

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