• 1 Cooked Lobster
  • 1 pack of Corn Tortilla Wraps
  • 1 Red onion
  • 1 Avocado
  • 50 grams Grated Red Leicester or mature chedder cheese
  • 1 Papya or Mango
  • Half a jar of Jalapeno's
  • Large handful of Cherry tomato's
  • Half a Jar of Capers
  • Large bunch of Coriander
  • Drizzle of sour cream
  • 1 lime


  • 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

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