It’s Super Bowl time! A few weeks ago, I thought this game would end up being between the Steelers (the favorite team of my extended family) and the Packers (Kelly’s favorite team). Alas, this year’s game in Houston that decides the 2016 league champions is between the New England Patriots and the Atlanta Falcons. And the halftime show will feature Lady Gaga. As always, I watch the Super Bowl game primarily for the halftime show and the commercials. I’ve been watching preview clips all week of the commercials to be aired during the game. And I am excited for both the halftime show and the commercials! But with the Patriots in the game and living in New England (and loving this region), I will actually be following the game, too, this year.

Weeks ago, I picked out a dip recipe, tested it, and wrote up a blog on it to post for the game, but I’m not going to use it today. With “our” team being in the game, I wanted an appetizer representative of this area to nosh on during the game. Nothing says New England more than lobster, so we tried out a Lobster Nacho recipe. I wasn’t sure about the lobster & cheese sauce combination, but it was an intriguing idea to me. My reservations were unfounded. These turned out great when we tested them out earlier this week. They were too good not to share with lobster (& Patriots!) fans to honor my beloved New England region. So I switched out the dip recipe for this one as today’s post and we’ll be making these Lobster Nachos again this weekend to enjoy during Super Bowl LI!

Lobster Nachos

Lobster Nachos (adapted from cookinglight.com)   Serves 8

Ingredients:

• 1/2 cup chopped fresh cilantro, divided
• 1/2 cup diced, seeded tomatoes
• 1/2 cup very thinly sliced radishes
• 1/4 finely chopped red onion
• 1-2 jalapenos, minced (optional)
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice
• 1/2 tablespoon red wine vinegar
• 6 1/2 ounces Pepper jack cheese, shredded
• 1 tablespoon corn starch
• 1 cup evaporated milk
• 1/4 teaspoon kosher salt
• 12 ounces blue or yellow corn tortilla chips
• 12 ounces cooked lobster meat, coarsely chopped
• 1 avocado, diced  peeled

Directions:

Combine 1/4 cup of the cilantro, with the tomato, radishes, red onion, jalapeno, olive oil, lime juice, and red wine vinegar in a medium bowl, tossing it to combine. Set the salsa aside.

Place the cheese in a medium saucepan. Sprinkle the cheese with the cornstarch, tossing it to combine. Add the milk to the pan. Cook the cheese sauce over medium-low heat until the cheese melts and the mixture thickens, stirring it constantly with a whisk. It should take about 8-10 minutes. Stir in the salt.

Make the cheese sauce.

Arrange the chips in a single layer on a large serving platter. Drain the tomato mixture. Sprinkle the salsa evenly over the chips. Add the lobster and avocado.

Layer the salsa & lobster over the tortilla chips.

Drizzle the cheese sauce evenly over it all. Sprinkle the remaining 1/4 cup chopped fresh cilantro on top of the nachos and serve.

Add the cheese sauce & garnish with cilantro.

New England style nachos!

Go Pats!  ~Linda

Lobster Nachos (adapted from cookinglight.com)   Serves 8

Ingredients:

• 1/2 cup chopped fresh cilantro, divided
• 1/2 cup diced, seeded tomatoes
• 1/2 cup very thinly sliced radishes
• 1/4 finely chopped red onion
• 1-2 jalapenos, minced (optional)
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice
• 1/2 tablespoon red wine vinegar
• 6 1/2 ounces Pepper jack cheese, shredded
• 1 tablespoon corn starch
• 1 cup evaporated milk
• 1/4 teaspoon kosher salt
• 12 ounces blue or yellow corn tortilla chips
• 12 ounces cooked lobster meat, coarsely chopped
• 1 avocado, diced & peeled

Directions:

Combine 1/4 cup of the cilantro, with the tomato, radishes, red onion, jalapeno, olive oil, lime juice, and red wine vinegar in a medium bowl, tossing it to combine. Set the salsa aside.

Place the cheese in a medium saucepan. Sprinkle the cheese with the cornstarch, tossing it to combine. Add the milk to the pan. Cook the cheese sauce over medium-low heat until the cheese melts and the mixture thickens, stirring it constantly with a whisk. It should take about 8-10 minutes. Stir in the salt.

Arrange the chips in a single layer on a large serving platter. Drain the tomato mixture. Sprinkle the salsa evenly over the chips. Add the lobster and avocado. Drizzle the cheese sauce evenly over it all. Sprinkle the remaining 1/4 cup chopped fresh cilantro on top of the nachos and serve.