Lobster nacho's

Method

• step 1

  Prepare the lobster. Extract as much meat as you can from the lobster and add to a bowl.

• step 2

  Take the tortilla wraps from packaging and cut into either triangles or use a small round cutter to form round shapes. Brush with Olive oil and put into the oven at 180 degrees for about 5 minutes until crisp but not burnt. These can be made in advance and kept in a tightly sealed container.

• step 3

  Dice the avocado, tomatoes, red onion, mango or papaya and put into a separate bowl. Squeeze fresh lime over these ingredients.

• step 4

  Once the tortillas are cooked remove and set aside on a wire rack so they cool. Once ready for baking lay them on a baking tray with layers of the cheese, lobster and jalapeno's. Put back in the oven until the cheese has melted and the jalapenos are slightly charred.

• step 5

  Remove from the oven and transfer to a serving dish and then scatter all the other ingredients in and around the nacho layers. Serve with a scatter of coriander and drizzle of sour cream