Oscar Night Nibbles: Lobster Nachos

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Do you watch the Oscars?  We always enjoy a good awards show, but I think the Oscars is our all-time favorite.

I have only seen one of the nominees this year, but hope to catch up and watch all of the contenders.

It’s always fun to whip up something a little extravagant to eat while watching.  It makes it a little red carpet-like without leaving the house.

Here I have some upgraded nachos using lobster, avocado and mango.  I was inspired by a recent video on Food Network’s Instagram.  The chef was making mini-lobster tacos using these same ingredients.  I just gave them a few extra tweaks and made nachos instead. IMG_2620.jpgYou will need one steamed lobster tail for every 20 nachos you make.  I just either call ahead to my local grocer and have them steam my tails, or I will stop at the seafood counter and ask them to steam it while do the rest of my shopping.

You will need the zest and juice of a lime, chopped cilantro, olive oil, salt and pepper.IMG_2624.jpgUsing a large knife, cut a slit down the center of the tail.  Remove meat and chop.IMG_2627.jpgIMG_2629.jpgIn a bowl, add the lobster meat, 1 teaspoon chopped cilantro, 1 tsp. olive oil, 1 tsp. lime juice, 1/2 tsp. lime zest, salt and pepper to taste.

Mix well and place in refrigerator.IMG_2637.jpgScoop out  1 whole avocado into your blender.  Add a pinch of salt and a squeeze of lime juice.  Puree. Place in a bowl and set aside.IMG_2639.jpgIMG_2640.jpgRinse out your blender and add 1 very ripe, sliced-and-peeled mango.  Squeeze all the juice from the mango into the blender, too.  Add a pinch of salt.  Puree and spoon into a squeeze bottle or ziplock bag.IMG_2641.jpgIMG_2642.jpgIMG_2643.jpgNow it is time to assemble your nachos!  I recommend using a flat serving dish for this so the nachos don’t all fall to center.IMG_2647.jpgLay your tortilla chip rounds onto the platter and spoon the avocado mixture onto each.  Using the back of the spoon, spread the mixture out.

I use any remaining avocado mixture on top of my toast for breakfast.

IMG_2648.jpgSpoon a small dollop of the lobster mixture on top of the avocado.IMG_2649.jpgSqueeze a small dollop of the mango puree on top of each nacho.  If you are using a ziplock back, just snip one end off and squeeze from the opening.

I use any leftovers of this on my breakfast parfaits.IMG_2651.jpgSnip a small piece of chive over each one for garnish, and you have yourself some lobster nachos. IMG_2653.jpgI would recommend serving immediately or covering and placing in the refrigerator no more than an hour before serving. They get “soggy.”IMG_2658.jpgRecipe:

Time:  10 minutes

20 servings

Ingredients:

tortilla chip rounds

1 avocado

1 lime

1 steamed lobster tail, shell removed and meat chopped

1 teaspoon chopped cilantro

1 teaspoon olive oil

1 mango, peeled and sliced (reserve juice)

salt and pepper

chives

In a bowl mix, lobster meat, cilantro, olive oil, 1/2 tsp. lime zest and 1 tsp. lime juice.  Salt and pepper to taste.  Place in refrigerator.

In a blender, scoop out meat of avocado.  Add a pinch of salt and a squeeze of lime juice.  Puree until smooth.

Rinse out blender.  Add mango, squeezing all juice from the remaining meat and pit.  Add a pinch of salt and puree.  Spoon into a squeeze bottle or ziplock bag.

Place 20 tortilla rounds on a flat serving dish.  Spoon avocado mixture on top of each round.  Smooth out with the back of the spoon.

Spoon lobster mixture on top of avocado.  Squeeze a dollop of mango puree on top of lobster.  Snip a chive piece on top of each for garnish.

Serve immediately or cover and refrigerate no more than an hour before serving.

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Bon appetit!

Toodle-oo,

Melanie

HNOTD:  Lawyer On The Spectrum Hopes To Advocate, Inspire

 

3 thoughts on “Oscar Night Nibbles: Lobster Nachos

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