Epic Lobster Nachos With Corn And Cheesy Garlic Queso

A bowl of nachos topped with bright pink pickled onions, lobster chunks, diced red pepper, cilantro and sliced jalapeno. There is a bowl of salsa beside it.

5 from 3 votes

Epic Lobster Nachos With Corn And Cheesy Garlic Queso

Delicious ooey, gooey, crunchy and delicious lobster nachos with a creamy queso sauce, sweet corn and peppers and lots of lobster meat. A sweet and savory movie night snack. Serves 4-6, naturally gluten-free.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Seafood, Snack

Cuisine: American, Mexican

Diet: Gluten Free

Keyword: lobster appetizer, seafood nachos

Servings:

Calories: 692kcal

Author: Sabrina Currie

Ingredients

Pickled Onions

1 cup sliced red onion sweet white onion is fine too
½ cup red wine vinegar

Creamy Garlic Queso Sauce

1 tablespoon butter or olive oil or canola oil
2 tablespoon finely diced red onion
1 clove garlic minced
1 tablespoon finely diced jalapeño or more to taste
¼ teaspoon old bay seasoning
¼ cup cream cheese
½ cup heavy cream
2 tablespoon minced cilantro
2 teaspoon lime juice
½ cup shredded cheddar cheese medium or sharp cheddar cheese
¼ teaspoon each, salt and black pepper to taste

Nachos

8 cups tortilla chips about 1 x 300 gram bag
3 cups shredded mozzarella cheese
2 cups cooked lobster meat (chunks or minced)
1 cup corn fresh or thawed from frozen
½ cup diced red pepper
½ cup slivered green onions
1 sliced jalapeno *optional
extra cilantro, pickled onions, salsa and sour cream for garnish

Instructions

Pickled Onions

Place the slivered onions in a small bowl and top with the vinegar. Marinate for 30 minutes at room temperature or as long as overnight in the fridge. Drain well before serving.

Creamy Garlic Queso Sauce

In a small pot or pan, melt the butter over medium-low heat. Add the onion, garlic and jalapeno and fry, stirring frequently until the onion is translucent. Then stir in the Old Bay seasoning.
Add the cream cheese, cream and cilantro and whisk until it's hot and well mixed together, then add the lime juice and whisk again. Add the shredded cheese, stir once and immediately remove from the heat. Wait 1-2 minutes to let the cheese melt before gently stirring it all together until blended. Taste and season if needed with salt and pepper.

Assemble Nachos

Preheat the oven to 400°F and line a baking sheet with parchment or aluminum foil for easy cleanup.
Place a layer of tortilla chips (about half the bag) on the baking sheet.
Sprinkle ½ cup of shredded mozzarella cheese over top, then scatter half of the corn, red pepper, green onion and jalapeno if using evenly over the tortillas. Next top with chunks of lobster or teaspoon sized dollops of minced lobster. Drizzle half of the queso over the tortillas and then sprinkle another cup of shredded cheese evenly over the nachos.
Repeat with another layer of chips, cheese, veg, lobster, sauce and more cheese.
Pop them in the oven to bake until all the cheese is melted through and there are some golden brown spots, about 12-15 minutes.
Remove from oven and top with the pickled onions and cilantro. Serve right away while hot, topped with chopped cilantro, pickled onions and a side of salsa and sour cream if you like.

Notes

I used thick cut La Cocina corn tortilla chips which are made with canola oil for a healthy crispy chip. The thick cut chips hold up well to all the ingredients and the queso sauce.

Nutrition