Lobster Nachos with Pico de Gallo and Avocado Crema

Servings: 6

Ingredients:

  • 3 roma tomatoes, diced
  • 1/4 cup white onion, minced
  • 1/4 cup cilantro (divided)
  • 2 limes, juice and zest (divided)
  • 2 tbsp jalapeño, minced
  • 1/2 tsp salt, divided
  • 1 avocado
  • 1/2 cup sour cream
  • 1 bag tortilla chips
  • 2 cups shredded cheese (mozzarella and white cheddar)
  • 1 1/4lb PEI lobster, cooked, shelled, diced

Directions:

Directions:

1) in a medium bowl, add tomatoes, onion, half of the cilantro, juice and zest of 1 lime, jalapeño and half of the salt. Set aside.

2) in a blender or food processor, add remaining cilantro, lime and salt, and the avocado and sour cream. Blend until smooth. Set aside or add to a squeeze bottle.

3) add cheese to nachos and broil for 2-3 minutes or until cheese is melted.

4) top with lobster, pico de gallo and drizzle with avocado crema. Enjoy!

More Recipes

Do You Know Lobster?

A freshly laid lobster egg is the size of the head of a pin (1/16").

True – Lobster Eggs Are Tiny

Lobster eggs are indeed about the size of the head of a pin. A female lobster carries about 8000 eggs inside for 9-12 months, then another 9-12 months under her tail. Fishers have to return lobsters to the water that have visible eggs under their tail as part of fishery conservation methods. And from every 50,000 eggs, only two lobsters are expected to survive to legal size.