Avocado mash 1 oz 2 ea...quenelle shaped
Fried wontons 16 ea triangles
Lobster meat 2 oz broken into 1/2" chunks
Lobster sauce 4 oz warmed in a pan, adjust if nec.
Queso cotija 1.5 TBSP
Lemon aioli 1/2 oz tubed
Flat leaf parsley leaves 5 ea
Pickled red chili 5 ea thinly sliced on a bias
1. Form the avocado mash into 2 quenelle shapes and set towards the edge of a LARGE plate
2. Spread out the crispy wontons so they cover the plate, leave an inch around the edge
3. Warm the lob cream sauce with lobster meat in a pan until it is simmering then stir in cheese and plate immediately
4. Drizzle the nachos with lemon aioli then sprinkle parsley leaves and chilies over to finish
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