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Cast Iron Lobster Nachos Recipe (with Video)

Intermediate, American, Mexican

Discover our Cast Iron Lobster Nachos Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 45min | Cook 10min


Lobster Nacho Ingredients
- 4 lobster tails
- 0.5 stick Butter
- 0.5 tsp Salt
- 0.5 tsp Pepper
- 3 cups Monterey jack cheese, for the nachos
Homemade Tortilla Chips Ingredients
- 1 pack white or yellow CORN tortillas
- Oil, for frying
- Salt, to taste
Chipotle Crema Ingredients
- 1.5 cups Mexican Crema
- 2 Chipotle Peppers in Adobo Sauce
- 1 tbsp Fresh lemon juice
- 2 Garlic cloves, minced
- 0.5 tsp Cumin
- 0.5 tsp Smoked paprika
- 1 tsp Salt
- Blender or Immersion Hand Blender
Pico de Gallo Ingredients
- 6 Roma tomatoes, seeds removed, sliced into thin matchsticks, then diced into small pieces
- 0.5 cup Cilantro, chopped - save a tiny bit for garnish
- 0.5 Red onion, diced
- 3 Jalapeños
- 1 tsp Salt
- 3 Garlic cloves, minced
- 1 Lime, juiced
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Lobster Nachos
1. Preheat the oven to 375 degrees.
2. Clean or wash the lobster meat. If using lobster tails, remove the meat from the shell.
3. On a cutting board, chop the lobster into small chunks.
4. On medium heat, add the butter. When the butter has melted, add the lobster meat, salt, and pepper.
5. Cook for roughly 2 minutes or until done and set aside.
6. In a large cast-iron skillet (or lined baking sheet), add the tortilla chips (enough to fill just the top of the skillet).
7. Layer the cheese generously over the chips, spread the cooked lobster chunks over the cheese, add sliced jalapenos as an extra topping, and bake at 375 until the cheese has melted.
8. Optional: Add a rustic char to the chips according to your preference.
9. Top with pico de gallo and chipotle Mexican crema.
Homemade Tortilla Chips
1. Heat oil to 350 degrees.
2. Take several tortillas out of the package (a stack of 5-8) and slice them into wedges.
3. Once the oil is at 350, individually drop several into the hot oil, avoiding overcrowding.
4. Fry for about 30 seconds or until light brown and crispy.
5. Place them in a bowl or on a sheet with a paper towel to drain the grease, then add salt.
Chipotle Crema
1. Add all the ingredients to a blender and blend until smooth.
Pico de Gallo
1. Gently fold all of the ingredients together carefully until everything is fully incorporated. Do not over mix as we want to keep all of the ingredients intact.

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