Lobster Nachos | Dorothy Lane Market

Lobster Nachos

PREP TIME 20 mins
COOK TIME -
SERVINGS 4
Chef Carrie Walters
  • POSTED Nov 8th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 pkg Mazunte Tostadas or favorite tortilla chips
  • 1 container of DLM Salsa Crema
  • 2 cups cooked lobster meat, chopped
  • 1 avocado, diced
  • 1 cup cucumber, diced
  • 1 bunch cilantro, chopped
  • ½ red onion, diced
  • 3 Tbsp fresh lime juice
  • 2 Tbsp DLM Pure Olive Oil
  • 2 tsp agave nectar
  • ¼ tsp salt, pepper, and cayenne pepper, to taste
  • Pickled jalapeños, if desired

INSTRUCTIONS

1
On a serving platter, break up the tostadas and spread a little of the DLM Salsa Crema on top.
2
In a large bowl, mix the lobster, avocado, cucumber, cilantro, red onion, and lime juice. Drizzle the olive oil and agave nectar in the lobster mixture, then season to taste with the salt, black pepper, and cayenne pepper.
3
Top the prepared chips with the lobster salad, adding jalapeños if desired. Serve at once.

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Lobster Nachos

Dorothy Lane Market
PREP TIME 20 mins
COOK TIME -
SERVINGS 4

INGREDIENTS

  • 1 pkg Mazunte Tostadas or favorite tortilla chips
  • 1 container of DLM Salsa Crema
  • 2 cups cooked lobster meat, chopped
  • 1 avocado, diced
  • 1 cup cucumber, diced
  • 1 bunch cilantro, chopped
  • ½ red onion, diced
  • 3 Tbsp fresh lime juice
  • 2 Tbsp DLM Pure Olive Oil
  • 2 tsp agave nectar
  • ¼ tsp salt, pepper, and cayenne pepper, to taste
  • Pickled jalapeños, if desired

INSTRUCTIONS

1
On a serving platter, break up the tostadas and spread a little of the DLM Salsa Crema on top.
2
In a large bowl, mix the lobster, avocado, cucumber, cilantro, red onion, and lime juice. Drizzle the olive oil and agave nectar in the lobster mixture, then season to taste with the salt, black pepper, and cayenne pepper.
3
Top the prepared chips with the lobster salad, adding jalapeños if desired. Serve at once.

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