Lobster Nachos

Here is a different twist on a lobster dish. I would recommend using a lighter type tortilla chip (usually called restaurant style) or frying your own. Fried flour tortilla are nice, but if you use them, you had better eat fast, or serve them on the side as they will soften quickly.

If you wish a bit of extra cheese sprinkled over the top, that is not a bad thing.

Lobster Nachos

6 oz Lobster chopped

1/4 cup finely diced onion

1/4 cup butter (plus a tbsp)

1 tsp paprika

4 tbsp flour

1 1/2 cup milk

4 oz grated swiss cheese

1/2 cup whipping cream

Salt to taste

4 plates with tortilla chips (restaurant style tortilla chips)

garnish with red peppers, diced red onions, sliced jalapeno pepper

Chopped green onions

Melt butter in a large saucepan over medium heat. Once melted, add the onions, paprika and Lobster and sweat until onions are clear, remove the lobster leaving as much butter in the pan as posibble. stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.

Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then add the swiss chesse, stir until the cheese is melted, add the whipping cream and lobster to finish and then season with salt.

Arrange the chips on the plates and divide the red peppers, red onions, and jalapeno (or banana peppers) peppers

Spoon the lobster sauce over the tortilla chips and garnish with the green onions