Lobster nachos with asian guacamole and spicy sour cream

1 servings

Ingredients

Quantity Ingredient
20 Wonton wrappers; thawed if frozen
4 cups Canola oil
2 California avocados
1 medium Tomato
1 medium Red onion
2 larges Scallions
¼ Fresh lime juice; up to 1/2
1½ tablespoon Finely chopped fresh cilantro leaves
2 tablespoons Sake
1 teaspoon Sambal oelek
1 tablespoon Grated peeled fresh gingerroot
Freshly ground white pepper to taste
½ cup Sour cream
1 teaspoon Sriracha chili sauce
¼ teaspoon Shimichi spice mixture
½ pounds Cooked lobster meat

Directions

FOR GUACAMOLE

Separate wonton wrappers and diagonally halve. In a 4-quart heavy saucepan heat oil over moderately high heat until a deep-fat thermometer registers 375 degrees and fry wontons, 2 at a time, turning constantly with a slotted spoon to ensure even browning, 5 seconds. With a spoon transfer wontons as fried to paper towels to drain and season with salt. Wontons may be fried 1 day ahead and kept in an airtight container at room temperature.

Make guacamole: Pit and peel avocados. Cut avocados into ½-inch cubes.

Seed and coarsely chop tomato. Mince onion and thinly slice scallions. In a bowl gently stir together avocados, tomato, onion, scallion, ¼ cup lime juice, salt to taste, and remaining guacamole ingredients. Stir in additional lime juice to taste. In a bowl stir together sour cream, chili sauce, and shichimi. Cut lobster meat into ½-inch pieces.

Top guacamole with lobster and sour cream mixture and serve with fried wontons.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 8903 Calories (kcal); 958g Total Fat; (94% calories from fat); 61g Protein; 59g Carbohydrate; 215mg Cholesterol; 987mg Sodium Food Exchanges: 0 Grain(Starch); 6½ Lean Meat; 4 Vegetable; 1 ½ Fruit; 191 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9351 Converted by MM_Buster v2.0n.

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