Lobster Nachos with Queso

Fresh and sweet flavors come together on a new twist for nachos.
Servings 4


  • 1 lb White American Cheese
  • 4 oz Cream Cheese
  • 8 oz Pepper Jack Cheese
  • 2 cup Heavy Cream
  • 2 tbsp Diced Jalapenos
  • 1 tbsp Shrimp Base
  • 8 oz Cooked Warm Water Lobster Tail Meat, Chopped
  • Minature Sweet Peppers, Sliced
  • Avocado, Sliced
  • Fresh Greens
  • Fresh Cilantro
  • Chips


  • In a double boiler on low heat (enough to keep a gentle boil), add the white American, pepper jack, cream cheese and 1 cup of the heavy cream.

  • Stir mixture until cheese begins to evenly melt.

  • Add the shrimp base and whisk until evenly distributed. Add the heavy cream until you reach the consistency you desire.

  • Add diced jalapenos to mixture, according to your preference. If they are from a jar, add a teaspoon or two of the juice as well.

  • Spread chips on a platter and top with avocado, sweet peppers, fresh greens and lobster meat, drizzle with queso and serve.