Lobster Loaded Tots Recipes

LOADED TATER TOT NACHOS RECIPE

Steps:

• In a small saucepan combine the vinegar, water, garlic, sugar, and salt and bring to a boil.
• Add the sliced jalapeños to the pickling mixture stirring well. Remove from heat and allow to sit for 10-15 minutes.
• Remove the jalapeños from the liquid storing with the liquid in a jar with a lid. Refrigerate until ready to use.
• Mix sour cream, heavy cream, sea salt and lime juice together in a small bowl. Allow it to sit unrefrigerated for 90 minutes. Cover and refrigerate until needed
• Preheat oven to 450-degree F.
• Place tater tots on a sheet pan lined with parchment into the preheated oven. Bake for 25-30 minutes or until crunchy.
• Carefully mound the crispy tater tots on the parchment sheet.
• Mix in the grape tomato halves.
• Add heated chili to the tots, then top with shredded cheddar.
• Place back into the 450-degree F oven for 5 minutes or until the cheese has melted.
• Carefully remove the parchment sheet from the baking pan and slide the Tot Nachos onto your serving dish.
• Garnish with pickled jalapeños, diced bacon, scallions, cilantro and lime crema.
• Serve and enjoy!

LOADED CHEESY TATER TOTS

Steps:

• Cook tater tots according to directions on package. Meanwhile, mix together ranch dressing and sour cream. Set aside.
• Removed tots from oven, but keep oven on. Sprinkle with shredded cheeses, and bacon. Place back in the oven for 2-3 minutes, or until cheese is melted.
• NOTE: You can either keep them on the baking sheet, or place tots in an oven proof pan. If you keep them on the baking sheet, you will be doing a single layer. But if you put them in a pan (as shown in the picture) you will want to do 2 layers. 1/2 of the tots, bacon and cheese, then the other 1/2 of bacon and cheese.
• Once cheese has melted, remove from the oven, drizzle with the ranch/sour cream mixture, and serve right away.

LOBSTER-LOADED TOTS

Steps:

• Bring 9 cups water and salt to a boil in a Dutch oven or large pot. Add lobster; simmer, uncovered, until shells turn bright red and meat is tender, 8 to 12 minutes. Drain. Cut tails lengthwise with kitchen shears through the center of the shells. Remove meat and chop into bite-sized pieces.
• Meanwhile, preheat an outdoor grill to high heat (450 to 650 degrees F (230 to 340 C)). Lightly coat a 10x15-inch baking pan with cooking spray.
• Toss tots with oil on the prepared baking pan, then spread into a single layer. Transfer pan to grill; cook for 10 minutes, then toss to turn. Continue grilling, tossing occasionally, until tots are browned on all sides, about 15 minutes more.
• Melt butter in Dutch oven over medium heat. Add lobster and bring to a simmer to heat through, 3 to 5 minutes.
• Blend avocado, sour cream, and lime juice in a blender until smooth. Season with salt and pepper.
• Transfer tots to a serving platter, and top with lobster and melted butter. Top with avocado sauce, Sriracha, and chives.