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Lobster Nachos

I am super excited when I go to a restaurant and lobster is on the menu.  Often, though, I shy away from ordering this amazing dish because I am not good at de-shelling the lobster.  When I saw this infographic by the Main Lobster Now page, I wanted to share it with my readers, so YOU don't miss out on this oh-so-amazing food.

lobster nachos

In addition, I wanted to share a wonderful lobster recipe that we adapted from Cooking Light.  My husband made these and oh my goodness, they will definitely be a front-and-center dish for summer entertaining. Using this infographic, we were able to shell our lobster tail quite easily!

lobster nachos

Lobster Nachos

For the salad

1/2 c diced tomato
1/2 c (we used less) of thinly sliced radishes
1/4 c chopped red onion
1 1/2 T of olive oil
1 T lime juice
1 1/2 t red wine vinegar
1/4 c cilantro (this can be left out)

Toss together all of the above ingredients in a bowl and let rest.

For the cheese sauce

1 3/4 c grated pepper jack cheese
1 T cornstarch
1 c evaporate milk (either low fat or not)
1/4 t salt

Place the cheese in a saucepan and sprinkle with cornstarch.  Add evaporated milk.  Cook over medium heat, whisking often, until the cheese melts.  Whisk in salt.

To make the nachos

Chop cooked Maine lobster (about 12 oz)
Dice one avocado
1/4 chopped cilantro

Arrange the chips in a single layer.  You are going to make these individual nachos.  Drain salad, discard the liquid.  Top the chips with the salad, then the lobster, then the avocado.  Drizzle the cheese sauce over the nacho. Sprinkle with cilantro.

These are so good and I cannot wait to make them for my summer guests!

Now, learn how to de-shell that lobster!

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