The Dish Archive: Lobster Nachos
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The Dish: Lobster Nachos
The Restaurant: Bugaboo Creek Steak House (Milford)
The Chef: Jason Begin
You can't go wrong with creamy, cheesy nachos. Especially when these are topped with some New England flair!
-- 3 oz. cooked cocktail shrimp cut into desired size pieces
-- Garlic alfredo sauce (jarred kind is fine)
-- 2 oz. lobster
-- 6 oz. tortilla chips
-- 1 cup shredded Jack cheese
-- 2 chopped scallions
-- 1 cup shredded cheddar cheese
-- 2 diced tomatoes
Preheat the oven to 450 degrees.
Arrange half of the tortilla chips on the bottom of a pan. Cover the chips with half of the Jack cheese. Place the rest of the chips on top of the first layer and cover with the rest of the Jack cheese.
In a bowl combine the cooked shrimp, lobster and garlic alfredo sauce. Heat the mixture over the stove or microwave until warm. Portion the sauce and seafood over the chips. Add the cheddar cheese and place in the oven for two to three minutes or until all cheese is melted and bubbling.
Remove chips from oven. Sprinkle chopped scallions and diced tomatoes over the top. Serve with sour cream and salsa.