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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