In addition, I wanted to share a wonderful lobster recipe that we adapted from Cooking Light. My husband made these and oh my goodness, they will definitely be a front-and-center dish for summer entertaining. Using this infographic, we were able to shell our lobster tail quite easily!
Lobster Nachos
For the salad
1/2 c diced tomato
1/2 c (we used less) of thinly sliced radishes
1/4 c chopped red onion
1 1/2 T of olive oil
1 T lime juice
1 1/2 t red wine vinegar
1/4 c cilantro (this can be left out)
Toss together all of the above ingredients in a bowl and let rest.
For the cheese sauce
1 3/4 c grated pepper jack cheese
1 T cornstarch
1 c evaporate milk (either low fat or not)
1/4 t salt
Place the cheese in a saucepan and sprinkle with cornstarch. Add evaporated milk. Cook over medium heat, whisking often, until the cheese melts. Whisk in salt.
To make the nachos
Chop cooked Maine lobster (about 12 oz)
Dice one avocado
1/4 chopped cilantro
Arrange the chips in a single layer. You are going to make these individual nachos. Drain salad, discard the liquid. Top the chips with the salad, then the lobster, then the avocado. Drizzle the cheese sauce over the nacho. Sprinkle with cilantro.
These are so good and I cannot wait to make them for my summer guests!
Now, learn how to de-shell that lobster!
