Maine Lobster Nachos

Maine Lobster Nachos

Serves 8 | courtesy of @lobsterfrommaine and Cooking Light

Just when you thought nachos could not get anymore awesome...


  • 1/2 cup chopped fresh cilantro, divided
  • 1/2 cup diced tomatoes
  • 1/2 cup very thinly sliced radishes
  • 1/4 finely chopped red onion
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1/2 tablespoon red wine vinegar
  • 6 1/2 ounces Pepper jack cheese
  • 1 tablespoon corn starch
  • 1 cup 2% reduced-fat evaporated milk
  • 1/4 teaspoon kosher salt
  • 12 ounces blue or yellow corn tortilla chips
  • 12 ounces coarsely chopped cooked Maine Lobster meat
  • 1 diced peeled avocado


  1. Combine 1/4 cup cilantro and next 6 ingredients in a medium bowl; toss to combine. Set aside.
  2. Place cheese in a medium saucepan. Sprinkle cheese with cornstarch; toss to combine.
  3. Add milk to pan. Cook over low heat until cheese melts and mixture thickens, stirring constantly with a whisk. Stir in salt.
  4. Arrange chips in a single layer on a large serving platter. Drain tomato mixture. Sprinkle evenly with drained tomato mixture, lobster, and avocado. Drizzle evenly with cheese sauce. Sprinkle evenly with remaining 1/4 cup chopped fresh cilantro.
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