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. You 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.Using a large knife, cut a slit down the center of the tail. Remove meat and chop.In 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.Scoop 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.Rinse 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.Now 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.Lay 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.
Spoon a small dollop of the lobster mixture on top of the avocado.Squeeze 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.Snip a small piece of chive over each one for garnish, and you have yourself some lobster nachos. I would recommend serving immediately or covering and placing in the refrigerator no more than an hour before serving. They get “soggy.”Recipe:
Time: 10 minutes
tortilla chip rounds
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
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.