Serves 8 people for a snack or appetizer.
13"x9"x2" glass or ceramic baking dish
Large Frying Pan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 13.5-ounce bag of white or red corn tortilla chips
- 4 Tbsp butter
- 2 cloves garlic, minced
- 1 cup red onion, chopped
- 2 4-ounce cans baby shrimp, drained (I used BumbleBee Premium Select Tiny Shrimp)
- 8-14 ounces of cooked lobster meat
- 8 ounces shredded Monterey Jack cheese
- 8 ounces shredded Cheddar cheese
- 2 medium tomatoes, chopped
- 2-3 scallions, chopped
- 1 cup sour cream
- 1 16-ounce jar of salsa
2) Layer tortilla chips in a 13"x9"x2" baking dish.
3) Blend cheeses. Sprinkle half of the cheese mixture and tomatoes over tortilla chips.
4) Melt butter in large frying pan over medium heat.
5) Add garlic and onion to pan and sauté until onions are tender, approximately two minutes.
6) Add shrimp and lobster meat and heat until warm, about three minutes. (I used 2 7-ounce packages of Cozy Harbor of Maine Fully Cooked Lobster Meat; If you want to cook your own lobsters, you'll need the meat from 2 chicken lobsters of about 1-1/4 pounds each.)
7) Drain and layer warm seafood mixture on top of nachos.
8) Top with the remaining cheese and bake at 350 degrees for about 15 minutes until cheese is melted.
9) Top with scallions and dollops of sour cream. Serve hot with salsa on the side.
Serving Suggestion: Wash these Lobster Nachos down with Shipyard Export Ale, which is brewed in Portland, Maine, and available throughout the U.S.