Recreated this dish from a dish I really enjoyed in Monteray California.
1 Cooked Lobster
1 pack of Corn Tortilla Wraps
1 Red onion
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
Prepare the lobster. Extract as much meat as you can from the lobster and add to a bowl.
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.
Dice the avocado, tomatoes, red onion, mango or papaya and put into a separate bowl. Squeeze fresh lime over these ingredients.
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.
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