On a recent trip to Park City, Utah, I ordered Lobster Nachos, and frankly, the idea of pairing lobster with nachos had never occurred to me before. They were just so much fun and amazingly delicious that I wanted to put my own spin on The Butcher Chop House restaurant’s wonderful dish. As a cook, I find it important to have new sources of inspiration, and traveling has always been a way for me to tap into new culinary experiences.

Tapping into New Inspiration: Seafood Nachos with Lobster

As a culinary enthusiast, I believe in finding inspiration from various sources. Whether it’s exploring other people’s Instagram accounts, venturing to exceptional restaurants, or simply traveling to new places, these experiences allow me to discover new flavors and techniques that I can bring into my own kitchen. Tasting a new dish and envisioning my own delicious spin on it is one of the greatest joys of being a cook. Traveling not only slows me down but also provides me with a fresh perspective and fuels my creativity.

Sharing the Delight: Getting the Neighbor’s Seal of Approval

While developing my own version of lobster nachos, I decided to share batches with my neighbors. The response was overwhelmingly positive, and it warmed my heart to see how much they loved it. Rosalia’s daughter even exclaimed, “This is the best thing I have ever tasted! I’m loving them—thank you!” Such messages of appreciation inspire me to keep experimenting and creating delectable dishes that bring joy to others.

The Art of Making the Cheese Sauce for Seafood Nachos with Lobster

One of the keys to creating the perfect lobster nachos lies in the cheese sauce. Though assembling the dish is relatively simple, the cheese sauce requires some finesse. It all starts by warming the butter and milk until they’re medium-hot, followed by whisking in cold milk and cornstarch. This mixture is then cooked for about four minutes until the roux is perfectly done. Gradually stirring in the cheese transforms the sauce into a magic elixir that elevates the nachos to another level.

How to Assemble Seafood Nachos with Lobster

Once the lobster and chips are warmed, the next step is to pour the luscious cheese sauce over the chips, add delightful toppings, and crown it with succulent lobster. If lobster is unavailable, sautéed frozen shrimp can be a great substitute. To ensure perfection, I prefer to prepare the elements individually rather than baking them together. This way, each component retains its distinct flavor and texture, contributing to the overall deliciousness.

A Fabulous Saturday Afternoon Lunch: Seafood Nachos with Lobster

Lobster nachos make for a wonderful Saturday afternoon lunch. The combination of sumptuous elements and satisfying crunch never fails to delight. In my family, we had a tradition of having tacos on Tuesday and nachos on Wednesday when the kids were growing up. We would swing by a local Mexican restaurant, grab their best chips, and within minutes assemble a simple yet mouthwatering nacho platter. Adding lobster and a rich cheese sauce takes this casual dish to new heights while still maintaining its delicious informality.

Customizing the Dish: Alternative Protein Options for Making Seafood Nachos

For those who don’t consume shellfish, lobster nachos can be equally delightful with alternative proteins. Consider topping the nachos with pieces of skirt steak or my Everyday Roasted Chicken Breast. Regardless of the chosen protein, allowing time for the flavors to meld is crucial. Patience and preparation are keys to achieving the best results. Have your toppings ready beforehand and embrace the process.

Creating my own version of lobster nachos was so fun! It’s amazing how a simple twist can elevate a classic dish to new levels of decadence and deliciousness. Through this experience, I encourage you to explore your own culinary inspirations and experiment with beloved dishes. Travel, dine at exceptional restaurants, or simply indulge in the virtual flavors of Instagram. Take your time, be patient, and let the flavors meld. The reward will be a dish that not only satisfies your taste buds but also brings a sense of joy and inspiration to those you share it with. So go ahead, unleash your creativity, and enjoy the art of creating memorable dishes!

If you make my Seafood Nachos with Lobster leave a comment and let me know. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok to join in all the fun!

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Teroi holding nachos.

Seafood Nachos With Lobster

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  • Author: Teri Turner
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


Say hello to the most decadent nachos you will ever have the pleasure of devouring! Every bite of my Seafood Nachos with Lobster is fabulously decadent.


  •   1 cup milk, divided
  •   3 tablespoons unsalted butter, divided
  •   1 heaping teaspoon cornstarch
  •   20 ounces pepper Jack cheese, shredded, divided
  •   14 ounces tortilla chips, or 1 large bag
  •   1 pound cooked lobster meat, tails cut into 1-inch pieces and claws kept
  •   1 avocado, diced
  •   1 jalapeno, thinly sliced
  •   2 ounces cotija cheese, crumbled or grated
  •   ¼ cup finely diced red bell pepper
  •   1 large handful cilantro
  •   Lime wedges


  1. Turn the oven to 450° F
  2. Make the cheese sauce: In a saucepan over medium, melt 2 tablespoons of
    the butter with ½ cup of milk until thoroughly warmed, about three
    minutes. In a small bowl or in the measuring cup, stir the cornstarch into
    the remaining cold milk making sure you whisk until it is thoroughly mixed.
    Add the milk-cornstarch slurry into the butter and milk mixture and whisk
    continuously for about three to four minutes until the slurry is
    incorporated and the mixture is thickened. NOTE: The mixture should not
    come to a boil. You can also sample it to make sure you don’t taste any raw
    ingredients. Slowly add 8 ounces of shredded pepper Jack cheese, one
    handful at a time, and whisk it into the liquid mixture until it is well
    incorporated. This should take about three minutes. Set aside.
  3. In a frying pan, melt the remaining one tablespoon of butter over medium
    heat and warm the lobster meat until thoroughly heated through, 1 to 2
    minutes. Remove from heat and set aside.
  4. On a parchment-lined sheet tray, spread half of the tortilla chips and
    sprinkle half the remaining shredded cheese. Add a second layer with the
    remaining chips and shredded cheese. Set aside.
  5. Reheat the cheese sauce until it is warm and loose. The sauce may have
    stiffened up a bit while it was resting, in which case add a tablespoon of
    warm water and whisk to incorporate it into the sauce. If the sauce still feels
    too stiff, repeat with another tablespoon of water.
  6. A few minutes into reheating the cheese sauce, add the sheet tray to the
    oven and let the cheese get golden and bubbly, for 3 to 6 minutes. Remove
    from the oven.
  7. Assemble the nachos: On the sheet tray, pour the cheese sauce over the
    nachos and add the 1-inch lobster meat pieces on top. Top with the
    avocado chunks and jalapeños slices. Sprinkle the cotija cheese and red
    pepper. Add the lobster claws then garnish with cilantro and squeeze lime
    juice over the finished nachos.


  • Serving Size:
  • Calories: 1418
  • Sugar: 6.9 g
  • Sodium: 2043 mg
  • Fat: 45.1 g
  • Carbohydrates: 83.4 g
  • Protein: 69.9 g
  • Cholesterol: 328.8 mg

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