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Lobster Nachos

Matt Jennings Lobster Nachos
Matt Jennings Lobster NachosNathan Congleton / TODAY


  • 15 yellow corn tortillas
  • 2 tablespoons olive oil, plus more for greasing baking sheets
  • 1 tablespoon freshly squeezed lime juice
  • Salt
Lobster salad
  • 2 cups chopped cooked lobster tail
  • 2 cups diced avocado
  • 1 cup diced cucumber
  • 3/4 cup finely diced red onion
  • 1/2 teaspoon kosher salt
  • 2 teaspoons coarsely chopped cilantro
  • 1/2 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lime juice
  • 1 dash freshly ground black pepper
  • 1 dash cayenne
  • 1 teaspoon agave
Pickled jalapeños
  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic, smashed
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 8 jalapeño peppers, thinly sliced
  • 1/4 cup sour cream
  • 1/4 cup cream cheese, softened
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Queso fresco, crumbled
  • Cilantro leaves

Chef notes

Nachos get a New England twist with fresh lobster meat. Fresh baked tortilla chips, smoky crema, creamy avocado and homemade pickled jalapeños make this game-day staple extra special.


For the chips:


Preheat oven to 375°F. Brush two large baking sheets with olive oil.


In a small bowl, mix the oil and lime juice together. Brush the mixture on one tortilla, making sure to cover the entire surface. Stack another tortilla on top and brush on oil mixture. Continue until you get have about 7 or 8 tortillas in a stack. Cut tortillas in half. Cut each half into small triangles. Set aside. Repeat with remaining tortillas.


Arrange tortilla pieces on the baking sheets in a single layer (they can be lined right next to each other as they'll shrink once baked). Sprinkle salt all over the tortilla pieces.


Bake for 8-12 minutes, or until the chips are golden (depending on the size of your baking sheets, you may need to bake everything in two batches).


Let the chips cool before assembling nachos. Store chips in an airtight container for 1-2 weeks.

For the lobster salad:

Add all ingredients into a mixing bowl and stir to combine. Store in an air tight container in the refrigerator until ready to use.

For the pickled jalapeños:

Combine the vinegar, water, garlic, sugar and salt in a medium pot and bring to a boil. Add jalapeño slices, stir and remove from heat. Let sit for at least 8 minutes then use tongs or a slotted spoon to remove the jalapeños from the pot to a jar. Cover with the brining liquid to fill the jar. Store in the fridge for up to 2 months.

For the crema:

In a bowl, whisk all the ingredients together until fully incorporated. Set aside.

To assemble:

Pile the nachos on a large serving plate and scatter the lobster salad over the chips. Drizzle with crema and garnish with pickled jalapeños, queso fresco and cilantro leaves.