Lobster Nachos with Zesty Queso
- 1 lb White American Cheese
- 4 oz. Cream Cheese
- 8 oz. Pepper Jack Cheese
- 2 cup Heavy Cream
- 1 tbsp. Diced Jalapenos
- 1 tbsp. Shrimp Base
- 8 oz. Cooked Warm Water Lobster Tail Meat
- Miniature Sweet Pepper, Sliced
- Avocado, Sliced
- Fresh Greens
- Fresh Cilantro, Chopped
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.