You'll love our highfalutin' nacho iteration laden with sweet lobster meat, avocado, a rich yet amazingly low-fat cheese sauce, and a heap of crunchy, piquant tomato-radish salad on top that takes this dish to a completely new level. Between the crunch and saltiness of the chips and the richness of the seafood and cheese sauce, these nachos are just right for a glass of bubbly. This recipe is geared for a main-dish serving; for party snacks, it'll serve 12 or more.
12 ounces cooked Maine lobster meat, roughly chopped
1 ripe avocado, diced
Est. added sugars 0g
How to Make It
Toss together tomato, radishes, onion, oil, lime juice, vinegar, and 1/4 cup of the cilantro in a bowl.
Place cheese in a medium saucepan. Sprinkle with cornstarch; toss to combine. Add evaporated milk. Cook over medium-low, whisking often, until cheese melts and mixture thickens, 4 to 8 minutes. Whisk in salt.
Arrange chips in a single layer on a large serving platter. Drain tomato mixture; discard liquid. Top chips evenly with drained tomato mixture, lobster, and avocado. Drizzle evenly with cheese sauce. Sprinkle with remaining 1/4 cup cilantro.
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