Go Back
–+ servings
Lobster Nachos with Perfect Queso and Sweet Mango Habanero Sauce
Print Pin
5 from 1 vote

Lobster Nachos with Perfect Queso and Sweet Mango Habanero Sauce

These lobster nachos with hot and creamy white queso are drizzled with sweet and spicy mango sauce and served up for special occasion parties! Try them for the big game, a romantic date, or eat the whole thing in your underwear with a giant bottle of white wine. Cheers!
Substitute grilled shrimp for the lobster if you prefer.
Course Seafood
Cuisine Gulf Seafood
Keyword football food, lobster, nachos, recipe, seafood recipes, tailgating recipes, Texas cooking
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 915kcal
Author Sarah Penrod

Ingredients

  • Blue Corn Chips
  • 3-4 Lobster Tails Steamed at the Market
  • Pico de Gallo:
  • 1 pint cherry tomatoes
  • 1/2 small red onion small dice
  • 2 T. cilantro diced fine
  • 1-2 T. grapeseed Oil
  • 1 t. salt
  • 1/2 lime squeezed
  • Perfect Queso:
  • 2 T. butter
  • 1/2 onion
  • 2 jalapenos small dice (with seeds for heat)
  • 3-4 garlic cloves minced
  • 1 c. half and half
  • 1 pound white or yellow american cheese
  • 1 T. fresh lime juice
  • Habanero Mango Sauce:
  • 2 T. oil
  • 1/2 white onion
  • 1 T. garlic
  • 1/2 t. salt
  • 2 mangos
  • 1 habanero pepper
  • 1 T. freshly grated ginger
  • 1/4 c. white wine vinegar
  • 1/2 lime juice of
  • Nacho Toppings:
  • 1 fresno or red jalapeno pepper sliced into coins
  • 1 jalapeno pepper sliced into coins
  • 1/2 a can of black beans rinsed
  • sour cream
  • cilantro
  • queso fresco crumbled, for topping

Instructions

  • For the Perfect Queso: In a medium saucepan, add the butter over medium heat and melt. Stir in the white onion and diced jalapenos. (Usually, I enjoy all of the jalapeno seeds because the pungency is diluted in a pound of cheese, but during the summer months, the jalapenos can get quite hot. Use your best judgment.)
  • Sweat for 2 minutes. Add garlic and stir until fragrant.
  • Pour in half and half and bring to a simmer.
  • Stir in all the cubes of cheese, and stir until melted. Keep warm over low heat.
  • For the Pico: In a separate bowl combine all of the ingredients for the pico de gallo. Salt to taste.
  • For the Sweet Mango Sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and garlic, and salt. Sweat for 3 minutes. Add the mango meat and stir.
  • For the habanero pepper, cut the stem off and discard. Either remove the seeds and chop the orange pepper up or include the seeds, it’s your choice. The seeds will make the mango sauce spicier than just the flesh of the pepper. Wash your hands well or use disposable gloves when handling habaneros! Add to the pot. Cook for 1-2 minutes and add the grated ginger root.
  • Cook for 2 minutes, and add the vinegar and lime juice. Cook 1-2 minutes.
  • Transfer to a blender and blend well. Taste for seasoning. Reserve for the nachos. I prefer to keep this in a squeeze bottle if you have one handy. It lasts 1 week refrigerated and tastes good on everything!
  • For the lobster tails- Remove the meat from the tail by pulling firmly from the shell. The meat can also be clipped out with kitchen shears. Chop into bite-sized pieces and reserve.
  • Preheat the broiler on the oven and place the rack on the lowest level. On a cookie sheet lined with foil or parchment, place a mountain of corn chips and spread out.
  • Drizzle the corn chips with the queso sauce, black beans, pico de gallo, lobster meat, and jalapeno slices. Bake 5 minutes or until hot.
  • Top with avocado, sour cream, fresh cilantro, and crumbled queso fresco.
  • Serve immediately! Enjoy with extra queso sauce if desired!!

Notes

25 grilled shrimp can be substituted for lobster.

Nutrition

Serving: 1g | Calories: 915kcal | Carbohydrates: 54g | Protein: 48g | Fat: 58g | Saturated Fat: 26g | Polyunsaturated Fat: 27g | Trans Fat: 2g | Cholesterol: 197mg | Sodium: 2246mg | Fiber: 7g | Sugar: 36g