Logan’s Lobster Nachos

• 1 diced red pepper
• 1 diced green pepper
• 1 small diced jalapeno pepper
• 1 yellow onion peeled and diced
• 3 green onions cut on the bias
• 2 tbsp canola oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp Cajun seasoning
• 1 lb Logan’s Daily Catch Lobster Meat bite size
• 1/4 cup melted garlic butter
• 1 bag of corn tortilla chip
• 12 Kalamata olives pitted and sliced
• 4 oz Gruyere shredded
• 8 oz Mozzarella cheese
• 1 cup citrus Crema

Instructions

1. Heat barbecue or oven to 400°F.
2. Melt the Garlic Butter and sauté lightly the lobster meat and set aside.
3. To assemble, place half of the nacho chips on a parchment lined baking tray, top with half of the vegetables, half of the lobster meat, half of the olives, half of the mozzarella. Place the remaining chips on top. Top with the remaining vegetables. Add remaining olives, mozzarella, and lobster meat, and top with the grated gruyere.
4. Place inside oven. Once the cheese is melted remove the nachos and serve with lime chipotle crema. Or Place the baking pan directly onto the barbecue rack and close the lid or

Lime Chipotle Crema

• 8 oz. sour cream
• 1 lime
• 2 adobo peppers chopped
• 1/4 tsp salt

1. Zest the lime and squeeze the juice into a small bowl.
2. Add about 1 tsp of the zest and 1 tbsp of the juice to the sour cream, along with the adobo peppers and salt.
3. Stir to combine and use immediately or refrigerate until ready to serve.
4. Store the lime crema in the refrigerator for up to one week.