Yield: 2 dozen pieces
Nachos, made with lobster. What is this nonsense you say? C'mon, why not? I am not talking about corn chips smothered in oddly colored cheese at the baseball game (not that they don't have a spot in my culinary heart). I am talking about a slightly elevated hors d'oeuvre that you'll have trouble walking away from.
Instead of a salsa with all kinds of spices and gobs of other toppings, these nachos are quick and easy appetizer with just a few top notch ingredients that really sing. The delicious fun begins by mashing a ripe avocado and mixing in chopped cilantro and a bit of lime juice. Arrange corn chips onto a serving platter—if you can find blue corn chips, this will be even more beautiful. Spoon the avocado mixture on tip of the chips then dot the chips with chopped fresh lobster—you won't need much, about a quarter pound. Sprinkle the top with a bit more cilantro and your work is done—I say OLE to that.
1 large ripe avocado
1 ½ tablespoons fresh chopped cilantro, plus extra for garnish
1 tablespoon freshly squeezed lime juice
kosher or sea salt
freshly ground black pepper
4 ounces lobster meat, roughly chopped
8 ounces blue corn chips
In a small bowl, mash avocado; add cilantro and lime juice.
Season to taste with salt and pepper to taste.
Place 1 teaspoon avocado mixture onto individual corn chips, top with 1 teaspoon lobster and sprinkle with cilantro.
(Courtesy: Yankee Magazine)
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.
Comment on This Article
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
About the Author
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Food & Wine email from WGBH
Follow WGBH Foodie