Lobster Nachos from the Silver Dollar Grill



Rounding out our season of recipes from local chefs, we offer you this decadent dish. These lobster nachos from Silver Dollar Grill’s chef Jason Orchard would be a perfect New Year’s Day snack — and since we’re already thinking ahead — perfect for the Super Bowl, too.

Served with lobster straight from Maine, these nachos also get a twist with homemade guacamole and chipotle cotija crema.

Lobster Nachos


  • 1-2 Maine lobster tails, 6 ounces each
  • 1/2 pound cooked chorizo
  • 1/2 pound cotija cheese, crumbled
  • 1 cup guacamole
  • 6 ounces chipotle crema
  • 1 pound melted butter
  • Corn tortilla chips
  • For the guacamole:
  • 2 hass avocados, pit and skin removed
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped cilantro
  • 1 teaspoon chopped red onion
  • 2 teaspoon diced tomato
  • Juice of 1 lime
  • For the crema:
  • 6 ounces sour cream
  • 1 can chipotles in adobo
  • Juice of 1 lime
  • Salt


    For the lobster:
  • Remove shells from the lobster meat and reserve the tail meat.
  • Begin to heat butter slowly.
  • As the butter separates, whisk in 2 ounces of water.
  • Continue to whisk until the butter re-emulsifies.
  • This is important: Keep the butter and the water mixture between 95 and 105 degrees, and place the tail meat in the mixture and monitor the temperature as the lobster slowly poaches in the butter.
  • This will take about 15 to 20 minutes depending on the size of the the tails.
  • Once the lobster is cooked through, remove from heat and leave lobster in butter to cool. Once the lobster has cooled down, remove from butter and slice into desired size.
  • For the guacamole:
  • Combine the ingredients and season to taste with salt and white pepper.
  • For the crema:
  • In a food processor, add sour cream, 2 teaspoons of adobo liquid (more if you like it hot!), lime juice and salt to taste. Blend until thoroughly mixed.
  • Assembly:
  • Place the tortilla chips on a cookie sheet.
  • Cover the chips with cotija, chorizo and sliced lobster.
  • Add an additional amount of cotija to the chips to cover the lobster and bake at 350 F for 2 to 4 minutes.
  • Remove from the oven and garnish with the guacamole and chipotle crema.

About Author

Born and raised in south Georgia, Casey moved to Colorado after graduating college and has now settled in Jackson, where she loves to snowboard, hike and water-ski. She's a true southern food junkie, but loves every type of food (there's nothing she won't eat) and will try anything once. A lifelong love of food combined with a Journalism degree made her realize she could combine her two passions which led her to the position of Editorial Assistant. She loves hot sauce and anything pickled, and you'll always find her on the hunt for the perfect Bloody Mary.

Comments are closed.